Creamy Leek Penne | Italian Skillet Pasta

Thoroughly wash the leeks to remove any dirt trapped between the layers, then cut them into thin rings. Peel and finely chop the garlic cloves. Zest the organic lemon and squeeze 1 tablespoon of juice from it. Finely grate the Parmesan.

In a large pot, bring a generous amount of water to a boil, add a little salt, and cook the penne pasta until al dente (1-2 minutes less than the time indicated on the package). Before draining, set aside 1-2 ladles of the starchy cooking water.

In a deep skillet, heat the olive oil and half of the butter (20 g) together over medium heat. Add the sliced leeks and a pinch of salt, and sauté over low heat for 8-10 minutes until the leek becomes completely soft, silky, and sweet in flavor. Add the garlic and sauté for another 1 minute, taking care not to let it brown.