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Creamy Leek Tagliatelle | With Ricotta & Lemon in 20 Minutes
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20 min
Quick
Knuspr-Küche
Cremige Bandnudeln mit feinem, in Olivenöl geschmortem Lauch, cremigem Ricotta, frischem Zitronenabrieb und würzigem Parmesan. In nur 20 Minuten auf dem Tisch!
Preparation method
Preparation
Wash the leek thoroughly, halve lengthwise, and cut into thin half-rings. Finely chop the garlic. Rinse the lemon with hot water, finely grate the zest, and squeeze the juice from half of the lemon.
Bring a large pot of generously salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Before draining, scoop out about 150 ml of the starchy pasta water and set aside.
Cooking & serving
While the pasta is cooking, heat the olive oil and butter in a large pan over medium heat. Add the sliced leek and sauté gently for about 6 to 8 minutes until soft and sweet. Add the chopped garlic and sauté for 1 minute.
Chef's tip
For extra texture and a lovely nutty crunch, you can sprinkle a handful of toasted pine nuts or walnuts over the pasta before serving.
Ingredients
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