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Cream Lemon Sauce Pasta (modified)

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Makes: 4 servings adjust
Delicious, good, easy and flavorful



Step 1

Bring a large pot of water to boil for the pasta.


  • 1 tablespoon Olive Oil
  • 2 tablespoons Butter
  • 2 ears Corn, (blanched) husked, kernels cut from the cob
  • 2 large Leek, white and light green parts only, quartered and sliced
  • 4 cloves Garlic, chopped
  • Salt
  • Pepper

Step 2

In a large skillet, heat the oil, one turn of the pan, over medium-high. Melt the butter into the oil, then add the corn, leeks and garlic' season with salt and pepper. Cook, stirring often, until the leeks soften, about 5 minutes.


  • 1 cup Peas, shelled fresh or frozen, preferably thawed
  • 12 cup Chicken Stock, or dry white wine

Step 3

Add the peas, stir in the stock/wine and reduce the heat to medium-low.


  • 1 pound Extra Wide Egg Noodles, or tagliaelle

Step 4

Salt the boiling water, add the pasta and cook to al denote (or preferred doneness); drain and transfer to a large bowl.


  • 1 cup Heavy Cream
  • 12 cup Fresh Lemon Juice, about 2 lemons
  • 1 tablespoon Lemon Zest, about 2 lemons

Step 5

Meanwhile, in a small saucepan, bring the cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from the heat.


  • Parmigiano Reggiano Cheese

Step 6

In the large bowl, toss the pasta with the corn mixture and the lemon cream' season. Serve with the cheese.
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