Leek & Lemon Pasta
Photography by Sarah Anne Ward
Recipe by Alexa Weibel
- 4Servings
Ingredients
- 3 leeks, trimmed and cut into very thin 3-inch strips
- 1/3 cup butter
- 2 1/4 cups chicken stock
- 1/2 cup mascarpone cheese
- 4 tsp. fresh thyme leaves
- 16 oz. linguine, cooked
- Grated pecorino, fresh tarragon and lemon zest, for garnish
Preparation
In pot, cook leeks in melted butter over medium, stirring often, 5 minutes. Stir in stock, mascarpone and thyme. Boil over high until creamy, 10 to 12 minutes. Toss with pasta; season. Garnish.
