Leek and Lemon Fettuccine


  • 1 T capers, drained
  • Finely grated rind of 1 lemon
  • 9 oz fresh or dried fettuccine
  • Freshly ground black pepper
  • 1 t coarse salt
  • 3 large leeks, white part only, finely sliced
  • 1 T fresh oregano, or 1 teaspoon dried
  • + 4 more ingredients
    • 3 garlic cloves, crushed
    • 2 T olive oil
    • ¾ c finely grated Parmigiano Reggiano cheese
    • 1 c roughly chopped flat-leaf parsley

Bring a large pot of water to a boil for the pasta. Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; saute until leeks are soft and transparent. Add salt and pepper. Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return ...

View full recipe at Relish


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