Creamy casarecce with peas, golden leek and mascarpone with lemon, mint and toasted almonds

Instructions

1. 1

   Bring a large pot of water to a boil and add the salt. Cook the casarecce pasta until al dente according to the package directions. Reserve 180 ml (3/4 cup) of the pasta cooking water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sliced almonds and toast for 2-3 minutes, stirring, until golden and fragrant. Transfer to a plate so they do not burn.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil and cook the leek over medium heat for 6-8 minutes, stirring occasionally, until very tender and lightly golden at the edges. Add the garlic and cook for 30 seconds more.

4. 4

   Add the peas to the skillet with the leek and pour in 120 ml (1/2 cup) of the pasta cooking water. Cook for 3-4 minutes, until the peas are tender and bright green.

5. 5

   Transfer about two thirds of the pea and leek mixture to a blender or use an immersion blender cup. Add the mascarpone, lemon zest, lemon juice, half of the mint, the Parmesan, and 60 ml (1/4 cup) more pasta water. Blend until smooth and creamy. Add a little more water if you want a looser sauce.

6. 6

   Return the sauce to the skillet and warm it over low heat for 1 minute. Add the drained pasta, the remaining whole peas and leek, and toss well so the sauce coats all the pasta. Add black pepper and adjust salt if needed.

7. 7

   Serve immediately topped with the toasted almonds, the remaining chopped mint, and, if desired, a little more Parmesan. If you prefer a warm oven-finished top, you may broil or bake the pasta for 3-5 minutes at 425°F (220°C) in an ovenproof dish before serving, though this is optional.