Monthly Recipes for 2014
Family and friends come together around the table for all kinds of celebrations - holidays and birthdays, or just to slow down and spend some time together. We at Mountain Valley Bank want to share in these times by sharing our employees' recipes with you. We hope you will make these recipes a part of your meals with your loved ones. Be sure to check back monthly for the newest recipe!
From our tables to yours, enjoy!!
Pasta with Bacon and Leeks
- 12 ounces Rigatoni (or other short pasta)
- 6 slices of bacon, cut into 1/2 inch pieces
- 2 bunches leeks (white/light green parts only) halved lengthwise, thinly sliced
- fresh ground black pepper
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese, plus more for topping
- chopped fresh parsley for topping
Bring a large pot of salted water to boil. Add pasta and cook as directed on label. Reserve 1 cup of cooking water; drain pasta. 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 towel. Pour off all but 1 Table-spoon of the drippings from the skillet. Add leeks to the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with remaining bacon, more parmesan and the chopped parsley.