Farfalle pasta with broccoli and potatoes

Ingredients:

• 1 large head broccoli, florets separated
• 340 g of farfalle pasta (bow ties)
• 1/2 cup grated Parmesan cheese (about 30g), plus more for sprinkling
• 2 medium peeled potatoes, cut into 2.5cm cubes.
• 1 small bunch Boston lettuce, torn into small pieces
• 2 leeks, white and green parts separated, cut into rings
• 1.5 cups grated cheese Fontina (approximately 115 gr.)
• 1.5 tsp sea salt
• 4 tbsp (60 g) butter
• Freshly ground pepper

Preparation:

1. Place in boiling salted water potato, and cook for 10 minutes, then add broccoli and pasta and cook for as long as indicated on the pasta package.
2. Place the lettuce leaves in a colander. Drain 1 cup of the cooking liquid into a separate container, and pour the remaining cooking liquid over the lettuce in the colander to soften it slightly. Add the lettuce to the pan.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, salt, and pepper to taste. Cook until softened, about 7 minutes.
4. Add leeks In the same pan, add 1 cup of the remaining liquid, or less, depending on the desired consistency. Stir in the Parmesan and fontina cheese, season with salt and pepper. Sprinkle more Parmesan on top.