Pasta with Creamed Leek, Spinach, and Ham

For JJ who commented that she only cooks the old stuff on my blog and not the new and TR who says she never cooks with cream

Normally I tend not to move towards cream based sauces because of health and diet reasons. During the warmer months cream just seems heavy and overly rich - but on cold, wet, miserable days as we have been having in the Bay Area, there is just something so wonderfully satisfying about the idea of a cream sauce. It sounds comforting, rich, soothing, lightly coating the pasta in that special way that only cream can - and shoot - I need some calcium anyways!

When I saw this recipe in my latest addition of Food and Wine (January 2010), I said to no one in particular, "I HAVE to make this." Today, while walking Daughter #1 to school in the rain, I decided that today was the perfect day for this pasta. I had everything I needed at home, except for some leeks so I went out and bought that and threw the dish together very quickly.

I did add ham and more leeks to this recipe, because I LOVE leeks and I love a pasta dish that can be a meal on its own - meaning it has green vegetables, some protein and some carbohydrate. With the ham addition, this dish meets that requirement and it was absolutely yummy for lunch. Both Daughters decided that one plate wasn't enough and had two. I had stopped myself after two plates, but probably could have done a few more. Without the ham, this would be a great side dish to some Costco rotisserie chicken or some grilled shrimp. Easy for lunch and elegant as a side for dinner.

Pasta with Creamed Leek, Spinach, and Ham (adapted from Food and Wine | January 2010)
Serves 4

3/4 pound pasta like bowtie, fusilli, gemelli - something that can hold sauce (I favor the mini bowties because they cook so quickly - 7 minutes)
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
4-6 slices of good ham, chopped
Kosher salt and freshly ground pepper
Parmesan cheese (optional - for sprinkling on top)

In a large pot of boiling salted water, cook the pasta according to package diretions, until al dente, then drain.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and ham and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.

Add the spinach and cook until wilted, about 2 minutes.

Add the cooked pasta to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the pasta into bowls and serve. Sprinkle Parmesan cheese if desired.

Printable recipe

one bowl is definitely not enough

The vanilla beans I order and use...great price.

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