raw material:
– 250 g lasagna
– 225 g carrots, with leaves
– 1 medium leek
– 2 tablespoons extra virgin olive oil
– 60 g maitake mushroom, cut into small pieces
– 115 g shelled peas, cut into cubes
– 2 cloves garlic, thinly sliced
– 1/4 cup white wine
– 3/4 cup cream
– 1/2 cup grated Parmesan cheese
– salt and pepper
– Lemon zest, to serve
1 Boil the lasagna Brine according to directions on bag, reserving 1 cup of water for pasta. Meanwhile, prepare the vegetables: Quarter the radishes and roughly chop the leaves. Store in separate bowls. Cut the leeks in half lengthwise, rinse and slice into slices, separating the dark green parts from the light green and white parts.
2 Heat 1 tablespoon oil Place olives in a large skillet over medium heat. Add the radishes and shake the pan so that all the radishes are cut side down. Let sit and cook for 3 minutes, then stir and cook for another 3 minutes. Booking. Add a little oil to the same skillet and sauté the mushrooms until golden and tender, 4 to 6 minutes. Transfer mushrooms to radish bowl.
3 in the same pot Sauté the dark green leeks for 2 minutes, add the light green leeks and peas, season with salt and cook for another 2 minutes. Add garlic and radish leaves and cook for 1 minute. Return the radishes and mushrooms to the pan, stir and add the wine. Cook, stirring occasionally, until wine evaporates, 1 to 2 minutes.
4 Add cream, Simmer for 1 minute. Remove from the heat, add the pasta, stir, then add the Parmesan and stir gently until everything is well combined and the cheese is melted. If the sauce is too thick, add the pasta water a little at a time, stirring after each addition, until the sauce is smooth and smooth. Garnish with lemon zest and season with black pepper. Serve with more Parmesan cheese.