Linguine with leek and walnuts
(for 4 persons)
300 – 400 g Linguine pasta, 800 g leeks, 1 onion, Pepper and salt
1 cup of peeled walnuts, olive oil, butter, 2 cloves of garlic
500 g canned chopped tomatoes, grated Parmesan cheese
Cut onion and garlic in small cubes and sautee in butter and oil. Cut leeks into small rings, rinse with warm water, dry and add to the onions and garlic, simmer at reduced heat, season with salt and pepper. When the leeks are soft (after about 10 min), add the chopped tomatoes from the can. In the meantime cook the linguine pasta. Blend noodles and vegetables (the cherry tomatoes have to be almost raw still). Add grated Parmesan. Decorate with walnuts and serve immediately (important: otherwise the pasta will get too soft. ).