Leek & 'Nduja Pasta
- 8 oz ‘nduja I used a surprisingly spicy one from Lidl
- 3 leeks whites and tender greens finely chopped
- 3 cloves garlic sliced
- 8 oz baby spinach
- Zest and juice of one lemon
- 1 lb bucatini cooked to package instructions
- Heat olive oil in a large pan. Saute the 'nduja, breaking it up into bite-sized pieces, add the leeks and garlic, and saute until soft.
- Add the spinach, lemon juice, and zest and saute until the spinach is wilted.
- Toss in the hot pasta and a little bit of pasta water. Sprinkle liberally with parmesan and serve.
The last six months have been a blur as I’ve worked on two historic recipe projects back to back. The first was a book I co-wrote that’s coming out in the fall (pre-order it here, it features around 20 new recipes I created for historic Maryland dishes!) and the second is part of a Maryland Folklife grant I won to research Maryland community cookbooks and update the recipes. I’m exhausted and although I’ve been making dinner (or my husband has) it has not been too exciting or new.
I’m not sure how exciting this is, but it was really good and reminded me how I can use ingredients I have on hand or impulse bought (like the ‘nduja on super clearance at Lidl) and make a delicious dinner. It was so quick and satisfying. I normally don’t cook ‘nduja but I was pleased with how it turned out, it sort of melted into the pasta. I love the combination of leeks and spinach but I don’t think I’ve had it with pasta before which is a shame. I’ve wasted a lot of years. Even the leftovers were good.