Linguine in Lemon Leek Sauce

Ingredients

• 2 untreated lemons
• 1 Shallot
• 2 tbsp butter
• 2 tbsp flour
• 200 ml vegetable broth
• 200 ml heavy cream
• 500 g linguine
• Salt
• 2 small leeks
• 1 tbsp green peppercorns (jarred)
• a pinch of sugar

Instructions

1. 1.

   Wash the lemons hot, pat dry and zest the peel. Squeeze out the juice from both lemons.

2. 2.

   Peel and dice the shallot. In a hot pot, sauté in butter until translucent. Add flour briefly, then deglaze with lemon juice and let reduce. Stir in broth and cream, simmering for about 10 minutes while stirring occasionally to thicken.

3. 3.

   Cook the pasta in salted water until al dente.

4. 4.

   Wash, trim, cut leeks into ~8 cm pieces, halve lengthwise, and slice into fine strips. Add them during the last 1-2 minutes with the pasta.

5. 5.

   Drain the green peppercorns and roughly chop.

6. 6.

   Strain the sauce through a fine sieve back into the pot. Bring to a boil again and reduce further if needed or add more broth. Add lemon zest and season with sugar and salt.

7. 7.

   Drain the pasta with leeks, let it dry slightly, then toss in the hot sauce. Plate and sprinkle with green peppercorns before serving.