801- Spaghetti With Leeks & Lemon Sauce / سباغيتي بالبصل الأخضر وصلصة الليمون
500 grams (17.6 oz) Spaghetti Panzani N°5
5 leeks, cut into slices
750 milliliters (3 cups) heavy cream
2 tablespoons butter
250 grams (1 1/2 cups) fresh peas
Salt and pepper, to taste
Zest of one lemon
Juice of half lemon, to taste
3 tablespoons grated parmesan cheese
Red chilli pepper flakes, (optional)
1- In a large pot of salted boiling water, add the spaghetti and cook for 10 minutes. Once ready, drain from the water and set aside.
2- In a large pan over medium heat, melt the butter and cook the leeks for 1 minute until they become soft. Add the peas and continue cooking for 5 minutes.
3- Add the heavy cream to the vegetables mixture and cook for another 5 minutes, or until it starts to bubble.
4- Reduce the heat to low, then add the lemon juice and zest to the sauce. Mix using a spatula until well combined.
5- Pour the leeks and lemon sauce over the spaghetti pasta and gently mix using a spatula until it is completely coated and well combined.
6- Serve the spaghetti with leeks and lemon sauce in a plate, garnish with grated parmesan, and sprinkle with red chili pepper flakes if desired.