Melted Leek Pasta with Lemon-Dill Breadcrumbs Recipe

For an easy meal that’s rich but not heavy, look no further than this quick dish featuring leeks and spaghetti with a crunchy breadcrumb topping. Thinly sliced leeks, cooked slowly in butter until meltingly tender, are the quiet showstopper here, forming the base of a silky sauce when mixed with flour, chicken stock, and pasta cooking liquid. The light allium notes and mild sweetness of the leeks shine with this treatment, while the heat from crushed red pepper flakes and brightness from lemon and dill round out all the flavors. The sauce is silky, glossy, and rich enough to cling to every strand of pasta. 

The pasta would be great if we stopped there — but we don’t. The finishing flourish is a shower of panko breadcrumbs that are toasted in butter with crushed almonds until beautifully golden with a hearty crunch. Fresh dill and lemon zest lend freshness, zip, and springtime vibes to the robust breadcrumb mixture. Each bite of pasta captures sweet, jammy leeks; perfectly cooked pasta; and herby, crunchy, citrus-scented panko for a delicious balance of textures and flavors.

This bright, cozy dish is weeknight-friendly, requiring only a 40-minute time investment. You can make it vegetarian by using vegetable broth instead of chicken stock and seeking out Parmesan cheese made with vegetarian rennet. A nut-free version works as well with extra panko in place of almonds, or substitute sunflower or pumpkin seeds. Serve with a simple green salad for a polished dinner with minimal effort. 

Two ways to clean leeks

Leeks are notorious for harboring sand and dirt, so you’ll need to wash them thoroughly. You can approach this in two ways. For either method, start by trimming off the root end and the dark green leaves, leaving the tender white and light green parts. Then thinly slice the leeks, and submerge the slices in a bowl of water, agitating them to dislodge any dirt. Lift out the leek slices with your hands, allowing the dirty water to drain. Pat the slices dry before proceeding. The second method is to slice each trimmed leek in half lengthwise and run them under cool water, separating the layers to reach any dirt in between. Then drain, and pat dry. 

Delicious ways to vary this recipe

The saucy leek mixture takes well to other pasta shapes besides spaghetti. Linguine or fettuccine would also be great — or a short, twisted shape that can catch all the bits of leek, such as cavatappi, cascatelli, or farfalle. In place of almonds in the panko topping, you could go for a sophisticated pairing of chopped hazelnuts and hazelnut oil instead of butter. For a protein boost, toss in grilled chicken or shrimp. And for an extra-creamy variation, stir in a splash of heavy cream or crème fraîche at the end.

Notes from the Food & Wine Test Kitchen – 3 bullets

• The pasta has a little kick from the crushed red pepper. If you don’t want the heat, omit it entirely or reduce the amount to 1/4 teaspoon.
• Don’t toss the leek tops — freeze them in a freezer bag, adding more trimmings until you have enough for your next batch of stock.
• The sauce will thicken as it stands. Keep adding pasta water until it’s a little looser than you think it should be; it’ll end up at the perfect consistency when you take it off the heat. 

Suggested pairing

Pair this comforting pasta with a bright, lemony white, such as Bonny Doon Vineyard Picpoul, to enhance the citrus notes in the sauce and panko topping.

This recipe was developed by Nicole Hopper; the text was written by Ann Taylor Pittman.