Leek Broccolini Penne with Salsa Verde

When your daughter gets married and moves into her own house, your heart bleeds with sadness and also swells with joy. Several firsts ensue, especially the first time they come home for dinner. After seeing the parade of dishes I churn out, my husband claims he's had been left to starve ever since she moved out. Rot and nonsense I say. Though there is some truth to his ranting. I have gone a bit overboard for their dinner!

I make a Southwestern accented dinner. Meatballs with ancho chiles. Stuffed poblanos with Japanese sweet potato and corn. A simple pasta bake. The base begins with sauteed leeks and garlic. The sauce is thickened with flour and milk. Broccolini and penne are added. The whole mess is scraped into a baking dish. I make small indents in the bake. Salsa verde is spooned into those depressions. A smattering of Monterey Jack flecks the top, coating the surface as it bakes. Spoon some onto your plate. It is a simple but singular bake. 

LEEK BROCCOLINI PENNE WITH SALSA VERDE

Serves 6

1 large Leek

1 teaspoon Thyme leaves

1 bunch Broccolini

1 teaspoon Garlic Powder

2 tablespoons Butter

2 tablespoons AP Flour

2 cups 2% Milk

1/2 teaspoon Kosher Salt

Fresh Ground Black Pepper

1/2 pound Penne

1/4 cup Salsa Verde (recipe below or store bought)

2 tablespoons grated Monterey Jack Cheese

SALSA VERDE

4 Tomatillos

2 Jalapenos

3 Garlic cloves 

1/2 Red Onion

1 tablespoon Olive Oil

1/2 cup Cilantro leaves and stems

Cut the root end off the leek. Slice the leek in half vertically. Rinse the leeks under water to remove sand and dirt. 

Slice the leeks into half moons, 1/2 inch thick.

Trim broccolini, cutting the stems into small dice. 

Dunk the florets in salted boiling water for 1 minute. Rinse in cold water and keep aside. 

Heat butter in a large skillet.

Add leeks, broccolini stems and thyme leaves to skillet and saute till leeks are limp and light brown. 

Add garlic powder to leeks.

Scatter flour over leeks. Stir well so flour coats most of the leeks.

Then pour the milk into the skillet. Raise the heat to high and bring the milk to boil. It will thicken as it boils. 

Season with salt and pepper.

Cook the penne in salted boiling water. Drain well. 

Add florets and penne to the skillet. Stir well. 

Heat oven to 350F/180C.

Remove the husks of the tomatillos. 

Place tomatillos, peeled garlic cloves, jalapenos and red onion on  baking tray. Cover with olive oil. Place the baking tray in the oven as it heats. 

Bake tomatillos for 20 minutes till soft. 

Remove from oven and spoon tomatillos, garlic, jalapenos and red onion into a blender. 

Add cilantro and blend till pulpy. Season with a little salt. Pour salsa into bowl.

Scrape the pasta into a baking dish. 

Use a spoon to make small depressions in the pasta. 

Spoon salsa verde into the holes. 

Spread grated cheese over pasta. 

Cover with foil and bake for 15 minutes. 

Uncover and serve. 

 

We toast to the newly weds. We raise a glass to the couple now ensconced in their new home. We feast gleefully on chocolate cake smothered in ganache. We thank the Maker above for showering blessings on Shauna and Frank. 

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