Mint Linguine with Lemon-Leek Sauce – A light pasta in a bright, creamy lemon-flavored leek sauce with a hint of mint and touch of heat. Leeks are in season and will continue through fall and winter. I love them with their mild onion taste and creaminess. I like making this as a healthy substitute for white sauce and oh! it has so much flavor and is full-bodied.
The mint freshens up the palate making this dish entirely lickable! This was one of my recipes for family dinner at culinary school. The entire school loved it and it is pretty hard to impress them. I gave the recipe to my friend and neighbor to try it out and she loves it! She’s always waiting for leek season now to stock her freezer.
Linguine meaning “little tongues” in Italian is a form of pasta that is elliptical in section. It originates from the Liguria region of Italy, a town fragrant with salty ocean breezes and known for simple delicious food. I love linguine with it’s long, flat strands of pasta, thinner and narrower than fettuccine but thicker than spaghetti making it perfect for the sauce to cling to.
The simple recipe for the creamy lemon-flavored leek sauce with a hint of mint is perfect for pasta. You can make it rich with cream or substitute it with a milk of your choice for a low-calorie version.
Mint Linguine with Lemon-Leek Sauce recipe is healthy and kid-friendly and they will lick their plate clean. It’s my family’s favorite and it will be yours too.
Pair it with a smooth dry white wine like a Chardonnay (I like the ones from Sextant Winery at Paso Robles, CA) or a refreshingly crisp Sauvignon Blanc (I like Hanna from Sonoma County). Enjoy and let me know how much you liked it.