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Sauteed Leeks with Prosciutto and Goat Cheese over Capellini Recipe

Sauteed Leeks with Prosciutto and Goat Cheese over Capellini

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on June 13, 2011

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    My husband and I make this at least once per week when leeks are available. It is light, delicious and satisfying. It is also quite easy to make. I saute the leeks for more like 8 minutes and add a little more chicken broth. Love it!!

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  • on March 16, 2011

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    Really boring. While I love anything with goat cheese, this dish was really flavorless. The leeks and pasta are a strange textural combination and I could barely tell there was any prosciutto (I used pancetta in the dish. Lame. Nothing I couldn't have thought up myself anyway.

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  • on February 06, 2011

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    I love this meal. Could substitute prosciutto with pancetta or bacon. Easy and delicious.

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  • on April 21, 2009

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    I just really loved this very easy recipe. I used a half a package of bacon (I thought that is what she said on the show to use then I read the recipe and she said proscutto. My husband doesn't understand what is goat cheese and he wouldn't eat it. It was a first for me and then I realized I might have had it out at restaurants. It kinda tastes like cream cheese a bit. I think the goat cheese is the better then cream cheese because of the way it melted into the pasta.

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  • on April 14, 2009

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    I made this last night and my husband and I loved it! I did make a few changes - I ended up using panchetta and feta and found them to be delicious. Hubby has already said this recipe is a make-again.

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  • on April 02, 2009

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    I watched Robin make this in the morning and had to try it for dinner. WOW! We loved it! I added a cup of frozen peas. I can hardly wait for lunch to have the leftovers!!

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  • on December 21, 2008

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    Yummy!! I didn't have Prosciutto or Goat cheese, so I added Peas and made a roux of butter & flour. I added the flour after the leeks were done, then the butter, then the broth & peas. This was so fabulous. Light yet flavorful!!

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  • on November 02, 2008

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    This was a big hit at my house. I was looking for a dish with leeks because my partner had never tried them before. We both love prosciutto and goat cheese, so I thought this would do the trick. It completely surpassed my expectations with its full flavor and great texture. Kudos to Robin Miller.

    Suggestion: Don't add any salt. The prosciutto, chicken broth, and goat cheese yield enough to flavor the dish.

    Next time, I plan to add some saffron to see what that does to the dish.

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  • on March 20, 2008

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    This was so easy and absolutely delicious...and fresh and light. Loved it and will make it again

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  • on October 16, 2007

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    The pasta came out very good and very flavorful! The goat cheese on top created a creamy sauce.

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