Linguine leeks and lemon

Ingredients for 4 people

  • 350 g of linguine Equilibrium Food
  • 300 g of leeks
  • 1 lemon
  • Equilibrium extra virgin olive oil
  • Salt
  • Pepper


  • Cut the leek into rings and put it to stew in a pan with a tablespoon of oil for 10 minutes on a very sweet flame;
  • If the cooking surface of the leeks should dry out too much, add a little water then add salt;
  • Cook the linguine in plenty of salted water and drain when al dente;
  • Pour the linguine into a pan in which you put the lemon juice with a tablespoon of pasta cooking water and sauté for 1 minute;
  • Finally, add the leeks and cook;
  • Serve sprinkled with a little grated lemon peel.