Recipe for Potato-Leek Sauce On Fusilli

2.00		Leeks, white part only;
		-sliced
1.00	ts	Butter
3.50	c	Chicken broth; defatted
3.00	md	Russet potatoes; peeled and
		-sliced
0.33	c	Celery; chopped
0.33	c	Carrot; chopped
0.33	c	Sweet red peppers; minced
3.00	oz	Canadian bacon; diced small
1.00	lb	Pasta; fusilli
2.00	tb	Parmesan cheese; fresh
		-grated
1.00	tb	Italian parsley; chopped

Instructions:
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x To make sauce, slowly saute leeks in butter and 1/4 cup of the broth until leeks are very soft.
Add potatoes and 2 3/4 cups of the broth and cook, covered, over medium heat 15 to 20 minutes, until potatoes are tender.
Puree mixture and set aside.
Into the same pan, put remaining 1/2 cup of the broth, celery carrot, red pepper, and Canadian bacon.
Cook until liquid evaporates.
Meanwhile bring water to a boil, add pasta and cook until al dente.
Drain and toss with vegetable mixture.
Pour potato-leek sauce over all and blend.
Serve garnished with cheese and parsley.

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