Belica winery pasta
- spinach fettuccine
- 1-2 cloves garlic (over winter, new, or wild)
- 1 leek, chopped (white part only)
- thinly sliced prsut, chopped into pieces
- freshly grated Parmesan
- Cook the pasta al dente. Meanwhile, melt the butter in a heavy bottomed saucepan. Add the garlic and stir until fragrant. Add the leek, prsut, and half the Parmesan and simmer until pasta is done. Serve with more Parmesan.