Leek Tagliatelle with Cashews Sauce

Servings: 4
Prep time: 30
Cooking time: 30
  1. Cut the ends of the leeks and pull out the the central more tender part. Then cut lengthwise obtaining leek strips of 4-5 mm wide.
  2. Blanch the strips of leek in salted water for a few seconds, then plunge them in ice water: this will stop the cooking and retain particularly crisp.
  3. Saute the chopped onion in a pan in 2-3 tablespoons of olive oil. Then add the turmeric and continue for a few minutes doing well wither the onion, salt and pepper.
  4. Now whisk together the onion, the cashew nuts and the vegetable broth need to get a creamy consistency similar to the sauce, pour more broth if necessary.
  5. Heat the sauce on a minimum fire, season the "noodles" and serve immediately