By Food & Wine
Simmering leeks in cream is an easy way to create a quick but hearty sauce for this simple pasta. Fantastic Quick Pastas
© Quentin Bacon Fusilli with Creamed Leek and Spinach
3/4 pound fusilli
1 1/2 tablespoons extra-virgin olive oil
1 large leek, 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
Kosher salt and freshly ground pepper
1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek 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.
3. Add the cooked fusilli 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 fusilli into bowls and serve.
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My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an