Leek & Lemon Pasta

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leek and lemon pasta

Recipe by Alexa Weibel

  • 4Servings


  • 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


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.