Creamy Conchiglie with Confit Leeks, Sautéed Spinach and Lemon Ricotta with Toasted Walnuts

Instructions

1. 1

   Bring a large pot of water to a boil and add half of the salt. Meanwhile, heat a wide skillet over medium-low heat and add 30 ml (2 tbsp) olive oil and the butter.

2. 2

   Add the leek to the skillet with a pinch of salt and cook for 10 to 12 minutes, stirring often, until very soft and lightly golden. Stir in the garlic and cook 1 minute more without letting it burn.

3. 3

   In a small skillet or in a clear spot of the same pan, toast the walnuts over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.

4. 4

   Add the spinach to the leek and raise the heat to medium. Cook for 2 minutes until wilted. Add the black pepper and nutmeg if using.

5. 5

   In a bowl, mix the ricotta, Parmesan, lemon zest, lemon juice, and 60 ml (1/4 cup) of the pasta cooking water to make a smooth cream.

6. 6

   Cook the conchiglie in the boiling water according to package timing until al dente, usually 9 to 11 minutes. Reserve 180 ml (3/4 cup) cooking water before draining.

7. 7

   Lower the skillet heat to low. Add the drained pasta to the leek and spinach. Stir in the ricotta-Parmesan mixture. Gradually add the reserved pasta water until you get a creamy sauce that coats the pasta; you may not need all of it.

8. 8

   Add the remaining olive oil, taste, and adjust with the remaining salt if needed. Cook 1 minute more, just until everything is hot and well combined.

9. 9

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