A creamy pasta made with leeks, prosciutto and coconut cream topped with burrata.
4 oz Prosciutto, sliced
8 oz linguine
1 can coconut cream
3 leeks, quartered and sliced
1 tablespoon flour
salt and pepper to taste
Burrata cheese to top the pasta
1.Bring a pot of water to a rolling boil. Add salt and pasta; cook until al dente. In a medium pan, saute prosciutto on medium heat. After 1-2 minutes, prosciutto should have browned slightly. Add leeks and saute for one additional minute, tossing gently. Cover and continue cooking until leeks are tender (about 5 minutes).
2. Turn stove to low heat. Add flour to leeks and stir to combine. Empty coconut cream into pan with other ingredients and stir. You should see small bubbles of coconut cream meaning the sauce is simmering. You should not see and large bubbles or a rolling boil. If this is the case, the sauce is too hot. Mixture should thicken slightly after about 2 minutes. Add pasta to pan and continue to cook for about 1 minute until pasta has soaked up some of the sauce. Season with salt and pepper.
3. Top with burrata cheese. Add additional fresh cracked pepper if desired.