Linguine with Leeks and Boursin

Name: Linguine with Leeks and Boursin and Lemony Shallots and Breadcrumbs
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Boursin Garlic and Fine Herbs Cheese; 227 g Fresh Linguine; 2 unit(s) Leek; 56 mL Cream; 1 unit(s) Lemon; 10 g Cream Sauce Spice Blend; 56 g Baby Spinach; 28 g Crispy Shallots; ⅓ cup Panko Breadcrumbs; 3 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

and Lemony Shallots and Breadcrumbs

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Leeks transform in this delish linguine dish! They all but melt into the silky and creamy Boursin-based sauce. A topping of toasted panko breadcrumbs and lemony shallots take this pasta over the top.

Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Leek • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Tags:

Veggie

•New

•Low CO2

Allergens:

Milk

•Egg

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

150 g

Boursin Garlic and Fine Herbs Cheese

(Contains: Milk)

227 g

Fresh Linguine

(Contains: Egg, Wheat)

2 unit(s)

Leek

56 mL

Cream

(Contains: Milk)

1 unit(s)

Lemon

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

56 g

Baby Spinach

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1090 kcal

Fat62 g

Saturated Fat39 g

Carbohydrate108 g

Sugar11 g

Dietary Fiber10 g

Protein22 g

Cholesterol225 mg

Sodium1000 mg

Trans Fat1.5 g

Potassium800 mg

Calcium250 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Zester

•Large Pot

•Bowl

•Large Non-Stick Pan

•Colander

Cooking Steps

PDF

Bring a large pot of salted water to a boil over high. Wash and dry all produce.
Roughly chop spinach.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Thinly slice leeks. Using a strainer, rinse leeks to wash away any hidden dirt.

Make lemony shallots and toast breadcrumbs

Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) butter. Swirl to melt, then add panko breadcrumbs. Cook for 2-3 min, stirring constantly, until golden.
Remove from heat, then add shallots and lemon zest. Season with salt and pepper. Stir to combine, then transfer to a large bowl.
Carefully wipe the pan clean.

Reheat the same pan over medium. When hot, add 2 tbsp (1/4 cup) butter, then leeks. Season with salt and pepper. Cook for 4-6 min, stirring often, until very tender.

Sprinkle Cream Sauce Spice Blend over leeks. Cook for 30 sec, until leeks are coated.
Add cream, Boursin cheese and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 2-3 min, stirring often, until Boursin melts and sauce thickens slightly.
Remove from heat, then add spinach and stir for 1 min, until wilted.

Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine.
Add linguine and 1 tbsp (2 tbsp) lemon juice to the pan with sauce. Season with pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add some reserved pasta water, 1-2 tbsp at a time.)