This is a totally new recipe for our family. The “L” is for Leeks! I’ll let you know how we like it after I actually make it…

**added 12/4/08** While the two youngest (very picky eaters) didn’t want anything to do with this…the rest of us thought it was great. Well, actually…my oldest and I thought it was awesome. Ben hasn’t tried it yet, but he’ll have it for lunch tomorrow.


  • 5 cups water
  • 8 slices bacon
  • 4 oz shredded sharp white cheddar cheese
  • 1 oz grated Parmesan cheese
  • 4 oz cream cheese
  • 1 lb uncooked cellentani or cavatappi pasta
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1 large leek (white & lt. green portion only)
  • 3 large plum tomatoes


  1. Bring water to a boil in a large stockpot
  2. Meanwhile, slice bacon crosswise into thin strips. Cook until crisp ; drain on paper towel
  3. Add pasta, cheeses, salt and pepper to boiling water.  Cover and simmer vigorously for 5 minutes, stirring occasionally.
  4. While pasta  cooks ; slice leek in half lengthwise, then crosswise into 1/2 inch slices. Rinse in a bowl of cold water. Lift leeks out of water and  stir into past mixture. Cook, uncovered,  5-7 minutes or unitl pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
  5. Remove core and seeds from tomato and dice. Set aside 1/4 cup for garnish. Remove stockpot from heat; stir in tomatoes and half of the bacon. Spoon mixture into serving bowl and garnish with remaining tomatoes and bacon. Serve immediately.

Yield: 6 servings

*You can also add cooked diced chicken for a more filling dish!