Baked Farfalle with Leek-Ricotta Cream, Caramelized Endives and Balsamic Walnuts

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to keep the walnuts warm later, and lightly grease a baking dish. Then raise the temperature to 400°F / 200°C for baking the pasta.

2. 2

   Bring a large pot of salted water to a boil. Cook the farfalle 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml (1/2 cup) of the pasta water, drain the pasta, and toss it with a small drizzle of olive oil so it does not stick.

3. 3

   While the pasta cooks, heat 1 tablespoon of the olive oil and the butter in a large skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes until very tender, without browning too much. Add the garlic and cook 30 seconds more.

4. 4

   Stir in the heavy cream, vegetable broth, ricotta, 40 g (about 1/2 cup) of the grated Parmesan, lemon zest, black pepper, and half of the fresh thyme. Cook for 2 to 3 minutes, stirring, until you have a smooth sauce. If it seems too thick, add a little of the reserved pasta water.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced endives and a pinch of salt. Cook for 4 to 5 minutes, stirring only once or twice, until browned at the edges. Add the balsamic vinegar and honey, stir well, and cook 1 minute more until glossy and lightly caramelized.

6. 6

   Add the walnuts to the endive skillet and toast them for 1 to 2 minutes so they absorb the balsamic and honey. Set a small portion aside for finishing and keep the walnuts warm in the oven at 220°F / 105°C if desired.

7. 7

   In a large bowl, combine the cooked pasta with the leek-ricotta cream and two-thirds of the caramelized endives and walnuts. Adjust with salt and pepper. If the mixture looks dry, add the remaining reserved pasta water a little at a time.

8. 8

   Transfer the mixture to the greased baking dish. Scatter the remaining endives on top and sprinkle with the remaining 30 g (about 1/4 cup) of Parmesan and the rest of the fresh thyme.

9. 9

   Bake at 400°F / 200°C for 15 to 18 minutes, until bubbling and lightly golden around the edges. Let rest for 5 minutes out of the oven.

10. 10

    Serve hot, finishing with the reserved balsamic walnuts on top for a crunchy texture.