Linguini with Broccoli, Leek & Potato

Episode 96 - Linguini with Broccoli, Leek & Potato


  • 500g Linguini Pasta
  • 1 Leek (chopped into 6 slices)
  • Prosciutto (cut into strips)
  • 250mL Chicken Stock
  • 300mL Whipping Cream
  • 1 head Broccoli (cut into florets)
  • 100g grated Romano or Parmesan Cheese
  • Bunch fresh Italian parsley (roughly chopped)
  • Salt and Pepper


  1. Heat salted water in a large stockpot to cook the pasta.
  2. A minute before pasta is cooked add the broccoli.
  3. Drain well before serving.
  4. Bring chicken stock to boil in a medium saucepan.
  5. Add the leek and prosciutto and cook till transparent.
  6. Combine cream and half bunch of parsley stir while cooking.
  7. As the sauce begins to reduce, add Romano cheese, and season with ground black pepper.
  8. Stir until sauce coats the back of a wooden spoon.
  9. Add pasta and broccoli to the sauce and combine well. Serve with extra parsley, black pepper and a little olive oil if desired.