originally wanted to make a ginger scallion sauce inspired pasta, but i had more leeks than scallions on hand 🍝🧄 sweet leeks and green onions softened with loads of garlic and fresh ginger, then finished with soy sauce, sesame oil, and a shower of toasted sesame seeds. 🫶
Ingredients
8 oz linguine
2 tbsp grated ginger
3-5 cloves garlic, minced
2 cups chopped leeks
3-4 green onion stalks, chopped
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp roasted sesame seeds
1 tbsp olive oil (or any neutral oil)
Optional: black sesame seeds and parmesan
Serves 2-3
Prep time ~15 mins
Cook time ~20 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started. Rinse the chopped leeks well, since grit loves to hide between the layers.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of pasta water, then drain.
Cook the aromatics
While the pasta cooks, heat avocado oil in a large skillet over medium heat. Add the leeks and cook for 5-6 minutes until soft and silky.
Add the ginger and garlic and cook for 1-2 minutes until fragrant.
Turn off the heat and stir in the green onions so they stay bright.
Toss it together
Add the soy sauce and sesame oil to the skillet, then add the drained linguine and a splash of pasta water.
Toss until every strand is coated and glossy, adding more pasta water as needed.
Serve
Twirl into bowls and top with roasted sesame seeds. Serve immediately.
Tips & Notes
It's better with more green onions, so use more of them if you have them.
Grate the ginger on a fine grater so it melts into the sauce instead of staying in chunks.
Rinse your leeks really well, since grit hides between the layers.
Save a bit of pasta water, it's what makes the sauce cling to the noodles.
Leftovers reheat well with a splash of water.