Tell a mammoth pot of water to a boil. In a mammoth, deep skillet, heat the olive oil. Add the leeks and prepare dinner over realistic heat, stirring infrequently, unless softened and true origin to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and lift to a boil. Switch the aggregate to a blender and puree unless gentle. Season with salt and pepper.
Meanwhile, add salt to the pot of boiling water. Add the pasta and prepare dinner unless it is nearly al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
Add the leek sauce and the reserved cooking water to the pasta and prepare dinner over realistic heat, stirring infrequently, unless the pasta is al dente and coated with a thick sauce, about 3 minutes. High-tail in the 1/2 cup of cheese and season with salt and pepper. Again directly, passing extra cheese on the table.
The leek sauce may maybe maybe maybe maybe also be refrigerated overnight.
Sardinia is identified for white wines fabricated from the Vermentino grape, which prospers in hilly coastal vineyards and has a zesty acidity that completely balances with this creamy sauce.