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Easy - 15 MIN

Spaghetti with leeks and lemon sauce

The products you need

Ingrédients

Number of People

4

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.

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