Pasta in Celery-Basil-Lime leaf sauce

Ingredients:

Leeks

Celery

Basil

Kaffir Lime Leaves

Pasta

Fresh Cream

Butter

Fresh crushed black/green pepper

Carrot Greens

Garlic

Coarse Sea Salt

Extra virgin olive oil

Method:

In a big pot, cook the pasta to just below al dente in salted water.

Chop the garlic, cut the leeks and celery into juliennes, chiffonade the carrot greens or cut into small bunches.

In a saucepan, heat oil and butter, add the chopped garlic and saute lightly till the smell is rich wid garlic n butter, but not browned. quickly add the cream and water, stir. add the celery and leeks, you can go heavy on the celery for a nice celery base taste. let it cook, dilute/thicken as needed.

Add in the torn basil and kaffir lime leaves, more of basil, a little less of lime leaves since they have a stronger taste. Season lightly wid salt, wen the sauce seems ready, add in some more white butter and add in the pasta and then the carrot greens. stir and cook till the pasta seems ready. adjust the seasoning, add in the pepper. Add in some butter and mix in. Finish with a dash of the extra virgin olive oil and stir it in. Serve hot. Enjoy