Linguine with Leeks and Ricotta Cream

Ingredients

• 400 g Pasta of choice (The source specifically presents linguine as the dish, but says to use the pasta you prefer.)
• 4 Leeks (Clean thoroughly, wash, and halve lengthwise.)
• 200 g Ricotta
• 40 g Walnuts
• Fresh basil (A few leaves.)
• 40 g Grated Parmigiano Reggiano
• Garlic (A small tip or small piece; the source says “una puntina” and does not give a measurable quantity.)
• Extra-virgin olive oil (For browning the leeks and blending the cream; use a generous amount for the leeks and a drizzle for the cream.)
• Salt and black pepper (To taste; season the leeks and the cream.)
• Water (A few tablespoons for cooking the leeks, plus additional pasta-cooking water as needed to adjust the consistency of the cream and pasta.)

Steps

1. 1

   Clean the leeks, wash them thoroughly, and cut each one in half lengthwise.

2. 2

   Heat extra-virgin olive oil in a large skillet. Add the leeks and brown them, seasoning with salt and black pepper. They should be well browned before proceeding.

3. 3

   Pour a few tablespoons of water into the skillet, cover with a lid, and cook over low heat until the leeks are soft.

4. 4

   While the leeks cook, prepare the cream. Blend the ricotta, a few basil leaves, the grated Parmigiano Reggiano, walnuts, the small piece of garlic, salt, black pepper, and a drizzle of extra-virgin olive oil.

5. 5

   Add a little water as needed while blending to adjust the cream to the desired consistency.

6. 6

   When the leeks are cooked, shred them with the tines of a fork.

7. 7

   Cook the pasta in salted water until al dente. Reserve some of the cooking water before draining.

8. 8

   Add the drained al dente pasta to the skillet with the shredded leeks and finish cooking it there, adding pasta-cooking water as necessary to keep the mixture loose and creamy.

9. 9

   Remove the skillet from the heat. Add the ricotta cream and mix everything together thoroughly.

10. 10

    Adjust the consistency of both the cream and the pasta with as much reserved pasta-cooking water as needed, then serve.

Notes

The source does not specify exact amounts of olive oil, salt, pepper, basil, garlic, or water, nor exact cooking times or temperatures. The transcript also mentions adding a little water while blending the cream. Nutrition is approximate and excludes unquantified ingredients.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• autumn
• creamy
• one-pan finish