Leek & Lemon Pasta

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    leek and lemon pasta

    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.