Easy - 15 MIN
Spaghetti with leeks and lemon sauce
The products you need
Classic Long
Spaghetti n°5
Ingrédients
Number of People
4
500
5
leeks, cut into slices
750
ml of crème fraîche
2
tablespoons of butter
250
g of fresh peas
Salt and pepper, to taste
Zest of a lemon
0.5
Juice of half a lemon, to taste
1
pinch of red pepper flakes (optional)
Preparation
1
In a large pot of boiling salted water, add the spaghetti and cook for 10 minutes. Once ready, drain them of the water and set aside.
2
In a large skillet over medium heat. Melt the butter, add the leeks and fry them for 1 minute until they become soft. Add the peas and continue cooking for 5 minutes.
3
Add the crème fraîche to the vegetable mixture and cook for another 5 minutes, or until it begins to bubble.
4
Reduce the heat to low, then add the lemon juice and zest to the sauce. Mix with a spatula until combined.
5
Pour the leek and lemon sauce over the spaghetti and toss gently with a spatula until well coated and well combined.
6
Serve the spaghetti with leeks and lemon sauce on a plate, garnish with grated parmesan and sprinkle with red pepper flakes if desired.
