Creamy Campanelle with Roasted Leeks, Gentle Mustard, Green Apple and Walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, toss them with 15 ml (1 tbsp) olive oil, half of the salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until tender with golden edges.

2. 2

   Meanwhile, bring a large pot of water to a boil and add salt. Cook the campanelle according to package directions until al dente. Reserve 120 ml (1/2 cup) of the pasta cooking water before draining.

3. 3

   Heat a large skillet over medium heat and toast the walnuts for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

4. 4

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and the butter. Add the garlic and cook for 30 seconds over medium-low heat, without letting it burn.

5. 5

   Add the roasted leeks to the skillet and lightly crush some of them with a spoon so they blend into the sauce better. Add the cooking cream, Dijon mustard, fresh thyme, and lemon zest. Cook for 2 to 3 minutes over low heat, stirring until smooth.

6. 6

   Stir in the grated Parmesan cheese and 60 ml (1/4 cup) of the pasta cooking water. Mix until the cheese melts. If the sauce is too thick, add more cooking water little by little until silky.

7. 7

   Add the drained pasta to the skillet and toss for 1 minute so it is well coated. Fold in the green apple, keeping some of its fresh crunch and texture.

8. 8

   Serve immediately topped with the toasted walnuts, the remaining black pepper, and, if desired, a little extra grated Parmesan.