Ingredients
- leeks 4 large, whites and pale green parts shredded
- butter 50g
- white wine 60ml
- crème fraîche 6 tbsp
- linguine 400g
- parmesan or grana padano (or veggie alternative) shavings for the top
- lemon ½
Method
-
Step 1
Put the leeks with half of the butter in a pan and melt the butter around the leeks. Add the remaining butter and white wine and cook very gently for 5 minutes. Add the crème fraîche and cook for another 15 minutes, or until the leeks are meltingly soft. Season well.
-
Step 2
Cook the pasta and toss it with the leek fondue, divide between 4 bowls and add a handful of parmesan shavings and a squeeze of lemon juice.
Nutritional Information
- Kcals 668
- Fat 38.6g
- Saturates 23.7g
- Carbs 59.2g
- Fibre 4.7g
- Protein 16.2g
- Salt 0.4g
