Caramelized leek linguines
10
20
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of fresh basil, finely chopped
- 150 ml (2/3 cup) of sliced dried tomatoes in oil
- 75 ml (1/3 cup) of olive oil
- 45 ml (3 tablespoons) of butter
- 2.5 ml (1/2 teaspoon) of rosemary
- Salt and pepper
- 454 g (1 lb) of linguine pasta
- 227 g (1/2 lb) of feta cheese (preferably goat cheese), diced
Preparation
Side-by-side mode
- Melt butter in a large non-stick pan over medium heat. When the butter melts, add Les Cultures de chez nous sliced leeks, salt to taste, and brown for 5 minutes while stirring.
- Continue cooking for 10 to 15 minutes, or until well roasted, reduced, and caramelized. Stir frequently while cooking. Remove pan from heat. Add pepper to taste, then mix. Set aside.
- In a large casserole, bring a generous quantity of salted water to a boil. Add the linguines and cook while stirring until "al dente." Drain right away and set in the casserole.
- Add caramelized leeks and olive oil to the pasta. Mix carefully, then add the remaining ingredients, except cheese. Mix, then add diced cheese.
- Mix carefully and serve right away into pasta bowls. Serve with garlic bread.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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