This is one of my new favorite recipes. I can't get enough of it. I had never cooked with leeks before this recipe so I had to do some research. Actually, my first attempt of the recipe was a bit of a flop because I had no idea what I was doing with the leeks. So just as a heads up: use the white and light green part of the leek and just discard the darker part (I did the opposite on attempt #1 and it tasted like we had sand in our food). Also, make sure to rinse the leeks really well after slicing them. There are lots of layers and it will be impossible to clean unless you cut first, separate the rings, and soak for a minute in water.
What I love about this recipe is that the ingredients are so basic and simple. It doesn't take much to bring out the incredible flavors that are naturally present in the ingredients. Not to mention this is a super food! So many good, nutrient-dense ingredients with absolutely amazing flavor.
Just as a heads up, this recipe makes a ton of food. It will feed a family plus lots of left overs. Count of it.
adapted from Donna Hay via Sidewalk Shoes
Ingredients:
1 1/2 lb sweet potatoes, diced
2 tbsp olive oil
salt
4 leeks, chopped
1 Tbsp rosemary, chopped
1 lb whole wheat penne pasta
6 oz crumbled feta cheese
8 oz arugula
cracked black pepper
Directions:
1. Toss the sweet potatoes with 1 tbsp oil, salt and pepper. Spread on a baking sheet and roast at 400 for 30 minutes or until soft and browned.
2. Place 1 tbsp oil in a small skillet. Add the leeks and rosemary and cook for 7 minutes, or until soft and golden.
3. Cook pasta in boiling, salted water. Drain and place in a large bowl. Toss with sweet potatoes, arugula, leeks and feta.
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