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Rigatoni with Delicate Leek Cream & Walnuts | In 25 Minutes
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25 min
Quick
Knuspr-Küche
Samtiger italienischer Herbstgenuss in 25 Minuten: Zarter Lauch wird sanft geschmort und mit cremiger Ricotta zu einer feinen Sauce püriert, die sich perfekt an die gerillten Rigatoni schmiegt. Veredelt mit gerösteten Walnüssen, Zitronenabrieb und Parmesan.
Preparation method
Preparation & Toasting
Bring a large pot of plenty of water to a boil. Salt the water generously. Halve the leek lengthwise, wash thoroughly to remove any grit, and cut into thin half-rings. Peel and finely chop the garlic. Rinse the organic lemon under hot water and finely grate the zest.
Roughly chop the walnut kernels and toast them in a dry pan over medium heat for about 3 minutes until fragrant and lightly browned. Immediately remove from the pan and set aside on a plate.
Leek Cream & Finishing
Add the rigatoni to the rolling boiling salted water and cook according to package instructions for about 10 to 11 minutes until al dente. Before draining, ladle out and set aside about 150 ml of starchy pasta water.
Chef's tip
The starchy pasta water is the secret to the perfect emulsion: it binds the leek and ricotta into a wonderfully luscious sauce, entirely without heavy cream.
For an even richer flavor, you can sprinkle the walnuts with a small pinch of sea salt before toasting.
Ingredients
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