Tagliolini Pasta Verde

A simple, yet elegant pasta dish packed with vitamin-rich green vegetables.

• 14.5 oz high protein tagliolini or linguini pasta
• 1 head of leek
• 1/2 lb green beans
• 1 bag baby spinach
• 2 cups organic chicken stock
• 1/4 cup parmesan cheese
• 2 tsp sea salt
• 2 tsp margarine
• Sea salt and white pepper to taste

1. Fill a medium pot with water and bring to a boil. Add 1 tsp salt.
2. Peel the leeks, cutting about 3″ of the white stem. Cut lengthwise and julienne to little strings; set aside.
3. Remove the tips from the green beans and cut in half. Blanch the beans in the pot of water until al dente. Remove and set aside.
4. In a large sauté pan, add 1-1 1/2 cups of chicken stock to a boil, then add the leeks. Cook about 2-3 minutes then add the green beans and spinach. Cook 1 additional minute. Add salt and white pepper to taste. Set aside.
5. Once water has begun to boil, add the pasta and cook about 6-8 minutes or until al dente and strain. Add the pasta to the chicken broth and let absorb. Add margarine and mix.
6. Serve in a plate or bowl and garnish with parmesan cheese.