Creamy Leek & Kalette Pasta

Holy creamy goodness! This pasta is so yummy, you’re sure to make it again and again. If you don’t have kalettes, try substituting kale or brussels sprouts.

Creamy Leek & Kalette Pasta
 

Ingredients
  • 12 ounces penne pasta
  • 4 slices bacon, cut into ½-inch pieces
  • Your Kalettes
  • 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
  • Salt
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese, plus more for topping

Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta and rinse with cool water.
  2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  3. Add the leeks and kalettes to the drippings in the skillet. Season with a ½ teaspoon salt and a ½ teaspoon of pepper and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and ½ teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.
  5. To serve, top with the remaining bacon, and of course more parmesan cheese.