This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.
Cacio e Pepe Pasta with Wild Leeks and Asparagus
Fresh local asparagus
Fresh local wild leeks
Fresh local basil
Leelanau Cheese raclette
Wild leek-infused olive oil
Bring salted water to a boil in covered metal large sauce pan. Toss in pasta, cook pasta al dente, drain (reserving 1 c. pasta water) and set pasta aside in colander.
Slice 1 c. asparagus and ¼ c. wild leek whites. Mince 2 T. wild leek stems. Remove basil leaves from stems and chop 4 T. into bite-size pieces. Finely grate ¼ c. raclette cheese.
Add 2 T. wild leek oil to large metal sauté pan. Cook asparagus and leek whites over warm heat for three minutes. Stir vegetables, add ½ t. smoked pepper and 2 T. pasta water.
Add cooked pasta to vegetables, stir and add 2 more T. pasta water. Slowly stir in raclette cheese, remove pasta from heat and let sauce thicken for two minutes. Stir basil leaves in pasta and plate pasta. Serve sprinkled with minced wild leek stems and additional grated raclette cheese if desired.
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.