Leeks and Green Beans on Pasta

Not knowing exactly what I was going to do with them, I sauteed some leeks in butter and olive oil. A quick peek in the fridge found me some blanched green beans and some leftover black bean spaghetti and here's the result of that find. I actually added the goat cheese partway through eating when I decided to take them from my beet and goat cheese salad and add it to this dish as well (which is why the goat cheese is not in the photo).




Ingredients:

• 2 leeks, trimmed, washed, sliced lengthwise and then into small half round slices

• 1 Tbs butter

• a handful of green beans, trimmed and blanched, chopped into 1 inch pieces

• cooked pasta of any kind

• 2 Tbs heavy cream (optional)

• freshly grated parmesan to taste

• 2 Tbs goat cheese (optional)

• salt and pepper to taste

Directions:
1. Add olive oil and butter to saute pan and warm on medium until butter is melted.
2. Add leeks and saute until soft and just beginning to brown.
3. Add green beans and stir until warm.
4. Add cooked pasta to the pan and stir until warmed through.
5. Reduce heat to low, add heavy cream (if using) and stir until combined.
6. Add freshly grated parmesan and goat cheese when serving. The goat cheese will melt into the pasta and make it creamier. Salt and pepper to taste.