Recipe. You Won't Want to Miss This!
Meyer Lemon Cream Pasta
2 leeks, cleaned and finely chopped
1 clove garlic, minced
3 Meyer Lemons, zested and juiced
3/4 cup Parmesan cheese, grated, plus 1/4 cup served on table
6 tbsp extra virgin olive oil
3 tbsp butter
1 1/2 cups heavy cream
salt and pepper to taste
Handful of basil leaves, cleaned and finely chopped
1 lb. fresh linguine pasta noodles
Saute leeks in in 6 tbsp EVOO until translucent; add minced garlic and continue sauteing for another 2 minutes.
Add cream. Turn heat down and reduce liquid volume by half, approximately 15-20 minutes.
Add lemon juice, lemon zest, 3/4 cup parmesan cheese, 3 tbsp butter and salt and pepper to taste.
Cook pasta in separate pot of salted water until al dente (2-3 minutes).
Reserve 1 cup pasta water. Add cooked pasta into cream sauce. Add basil and a loosen sauce with reserved pasta water to desired thickness.
Serve into pasta bowls. Sprinkle with grated parmesan. Serve immediately.
Chef's Note: Jumbo lump crabmeat and/or blanched asparagus tips are decadent additions to this recipe.