and Lemony Shallots and Breadcrumbs
Leeks transform in this delish linguine dish! They all but melt into the silky and creamy Boursin-based sauce. A topping of toasted panko breadcrumbs and lemony shallots take this pasta over the top. Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Leek • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Allergens
Utensils
Tags
Boursin Garlic and Fine Herbs Cheese
150 g
Fresh Linguine
227 g
Leek
2 unit(s)
Cream
56 mL
Lemon
1 unit(s)
Cream Sauce Spice Blend
10 g
Baby Spinach
56 g
Crispy Shallots
28 g
Panko Breadcrumbs
0.33 cup
Unsalted Butter
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Bring a large pot of salted water to a boil over high. Wash and dry all produce.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice leeks. Using a strainer, rinse leeks to wash away any hidden dirt.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl to melt, then add panko breadcrumbs. Cook for 2-3 min, stirring constantly, until golden.
- Remove from heat, then add shallots and lemon zest. Season with salt and pepper. Stir to combine, then transfer to a large bowl.
- Carefully wipe the pan clean.
- Reheat the same pan over medium. When hot, add 2 tbsp (1/4 cup) butter, then leeks. Season with salt and pepper. Cook for 4-6 min, stirring often, until very tender.
- Sprinkle Cream Sauce Spice Blend over leeks. Cook for 30 sec, until leeks are coated.
- Add cream, Boursin cheese and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 2-3 min, stirring often, until Boursin melts and sauce thickens slightly.
- Remove from heat, then add spinach and stir for 1 min, until wilted.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine.
- Add linguine and 1 tbsp (2 tbsp) lemon juice to the pan with sauce. Season with pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add some reserved pasta water, 1-2 tbsp at a time.)
- Divide leek-and-Boursin linguine between plates.
- Sprinkle lemony shallots and breadcrumbs over top.
1090
kcal
Calories
62
g
Fat
39
g
Saturated Fat
108
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
22
g
Protein
225
mg
Cholesterol
1000
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
250
mg
Calcium
6
mg
Iron
