Creamy Conchiglie with Roasted Leek, Golden Artichokes and Goat Cheese with Lemon, Tarragon and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a small tray, toss the leek with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 12 to 15 minutes, until tender with golden edges.

2. 2

   Meanwhile, bring a large pot of water to a boil and add salt. Cook the conchiglie according to package directions until al dente. Reserve 180 ml / 3/4 cup of the pasta water and drain the pasta.

3. 3

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

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil and the butter. Add the drained artichokes and cook for 4 to 5 minutes, until golden in spots. Add the garlic and cook 30 seconds more.

5. 5

   Lower the heat and add the roasted leek, cream, goat cheese, Parmesan, lemon zest, and 2 tablespoons / 2 tbsp lemon juice. Stir until the sauce is smooth and creamy.

6. 6

   Add 120 ml / 1/2 cup of the pasta cooking water to the skillet and stir. Adjust the texture with more pasta water as needed so the sauce becomes silky and coats the pasta well.

7. 7

   Add the cooked conchiglie, most of the chopped tarragon, the remaining salt, and black pepper to taste. Toss for 1 to 2 minutes over low heat so the pasta absorbs some of the sauce.

8. 8

   Serve immediately topped with the toasted walnuts, the remaining tarragon, and extra Parmesan if desired.