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Author Notes: With little need for a recipe, a stirring of simple ingredients awakens the natural green goodness of leeks - buttered and creamed to make a sauce that takes little more time than to boil water for the pasta. Any pasta will do, but fresh homemade pasta takes this dish from simple to sublime.
Thanks to my husband’s deft hand with a pasta machine, fresh pasta is practically a staple in our kitchen, a weekend meal, ready to roll in about an hour.
- Vivian Henoch
- 4 leeks, washed, trimmed and sliced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 2 tablespoons flour
- 2/3 cups cream or half & half
- 1/2 cup parmesan or asiago cheese
- sea salt and pepper to taste
- sprinkle of fresh lemon juice (optional)
- 1/2 pound fettucinne, linguini or other long pasta
- Bring a pot of salted water to boil.
- In a large skillet, melt butter over medium heat. Add garlic and cook until garlic is lightly browned.
- Add leeks and cook, stirring until softened but not carmelized. Dust mixture with flour, and stir. Add cream and stir until sauce is smooth. Add cream if necessary. Sprinkle generously with pepper.
- Cook pasta in boiling water until tender. Drain. Toss pasta and leeks together, top individual portions with shaved parmesan cheese and serve immediately.
- This recipe was entered in the contest for Your Best Leeks