Tuesday Night: Pasta with leeks and parsley; white beans

The pasta recipe is from a Bittman column from back in March. I more or less followed the recipe except that I thinly sliced the garlic and let it get almost browned before adding the leeks to the pan. The results are unsurprisingly good, considering the source and the ingredients.

I actually made the white beans on Monday night, to accompany the leftover tuna and salad, but I forgot to write them up yesterday. I did a standard white bean prep with a bit of tuscan salame for flavor. I'm not overjoyed with the texture of the beans I ended up with -- I think soaking is required to get good white beans and I was too late for that. Ah well... next time.