Caramelized Leek Pasta
Serves 4
- 3 Tbs unsalted butter
- 3 leeks chopped and rinsed, totalling about 4 cups chopped
- 1 medium shallot, diced
- 4 large cloves garlic, minced
- 1/2 tsp kosher salt plus more for the pasta water
- 8 ounces dried rigatoni, penne, or fusilli pasta
- 1/2 lemon zested and juiced
- 1 small bunch fresh chives or another fresh herb of choice, to garnish
- Parmesan cheese
- Melt 2 tablespoons of the butter in a large high-sided saute pan over medium-low heat.
- Add the leeks and shallot.
- Sprinkle with the salt, and let them cook for about 15 to 20 minutes, mixing every so often until they've softened significantly.
- Add in the garlic and cook until fragrant, stirring it into the leeks.
- While the leeks saute, cook your pasta according to the package instructions in generously salted pasta water.
- Once your pasta is cooked, add it to the leek mixture, along with the rest of the butter.
- Toss to combine, and add more salt to taste.
- Mix in the zest and juice of half a lemon (or more, if desired).
- Add in half of the chives and a generous shaving of Parmesan.
- Toss to combine.
- Serve with the rest of the chives sprinkled on top, and extra Parmesan.
. "Caramelized Leek Pasta". Bakerita. <https://www.bakerita.com/caramelized-leek-pasta/>