Ah Mr Bittman {cue dreamy music} . . . I must admit, I have a little crush on the man. When I see his videos on the NYTimes my heart flutters, my mouth waters, and I get all giddy inside. What can I say, the man can cook!
His recent dish was a creamy leek and garlic pesto pasta. Now as you folks know, I regretfully don't eat bacon, so I had to come up with an alternative option to make my dish pop. Low and behold, wild salmon was on sale this week, haaayyy! {You'll be seeing a lot of it by the by}
While Bittman's recipe is minimalist, it's not easy peasy. Especially when you've got a few burners going in a 90 kitchen. It was well worth the effort in the end though.
Leeks! Dudes, make sure you clean them very throughly.
Slice them in half a rinse downwards to get rid of dirt and sand.
I lightly seasoned the wild salmon with some kosher salt & pimenton.
First of all, this is my Cuisinart. This introduction is well overdue.
Inside my friend is the leek & garlic pesto.
Put the pesto back in the pan you sauteed the leeks & garlic in.
You'll add the pasta and some pasta water to complete the dish.
Hello Lovely. . .
Yeah . . . this is the shit you don't get to see . . .
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