Creamy Cavatelli with Golden Leeks, Gorgonzola and Rosemary Walnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small baking tray, toss them with the chopped rosemary, and bake for 6 to 8 minutes until fragrant. Set aside.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the cavatelli according to the package directions until al dente. Before draining, reserve 120 ml / 1/2 cup of the pasta cooking water.

3. 3

   While the pasta cooks, heat a large skillet over medium heat. Add the butter and olive oil. Add the leek and 1/2 teaspoon of salt, and cook for 10 to 12 minutes, stirring often, until very tender and golden.

4. 4

   Add the garlic and half of the black pepper to the leek. Cook for 1 more minute, stirring, until the garlic is fragrant but not too browned.

5. 5

   Lower the heat. Add the heavy cream, gorgonzola, and grated Parmesan. Stir gently until the cheeses melt and a creamy sauce forms. Add the lemon zest and 15 ml / 1 tbsp lemon juice.

6. 6

   Transfer the drained pasta to the skillet and toss well to coat with the sauce. If the sauce is too thick, add the reserved pasta cooking water little by little until silky.

7. 7

   Taste and adjust with the remaining salt and the rest of the black pepper. Cook everything together for 1 more minute over low heat so the sauce clings to the pasta.

8. 8

   Serve immediately and scatter the rosemary walnuts over the top. If desired, finish with a little more grated Parmesan and an extra pinch of lemon zest.