• 45 ml (3 tbs.) butter
  • 1 250 gr bag (3 cups) Les Cultures de chez nous sliced leeks
  • Salt and pepper
  • 454 gr (1 pound) linguine
  • 80 ml (1/3 cup) olive oil
  • 250 ml (1 cup) fresh basil coarsely cut
  • 160 ml (2/3 cup) dried tomatoes in oil, sliced
  • 2,5 ml (1/2 tsp.) ground rosemary
  • 227 gr (1/2 pound) Feta cheese (preferably goat cheese)
LeeksFind our bag in yourlocal grocery store


  • In a non-stick pan, melt the butter at medium heat. When the butter is hot, add the leeks and season with salt. Sauté 5 minutes. Continue cooking 10 à 15 minutes until golden, reduced and caramelized. Stir often regularly during cooking. Remove from the heat. Season with ground pepper. Put to one side.
  • In a saucepan, bring a generous amount of salted water to boil. Add the linguine, cook until al dente. Drain immediately and return to the saucepan. Add the leeks and oil to the pasta. Mix gently; add the rest of the ingredients, except the cheese. Mix and add the cubed cheese. Mix gently.
  • Serve immediately in pasta bowls with garlic bread on the side.

Chef's notes