Creamy Fusilli with Roasted Leeks, Sautéed Green Beans, and Ricotta with Lemon, Parmesan, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the leeks on a baking tray, coat them with 1 tbsp / 15 ml olive oil, add a pinch of salt and pepper, and roast for 18 to 20 minutes, until tender with golden edges.

2. 2

   While the leeks roast, toast the sliced almonds in a large skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

3. 3

   Bring a large pot of salted water to a boil. Cook the fusilli until al dente according to package timing. Reserve 3/4 cup / 180 ml of the pasta cooking water before draining.

4. 4

   In the same pot or in a wide skillet, heat 1 tbsp / 15 ml olive oil and the butter over medium heat. Add the green beans and sauté for 3 to 4 minutes until tender but still vibrant. Stir in the garlic and cook 30 seconds more.

5. 5

   Transfer the roasted leeks to a cutting board. Slice half into thin strips and reserve. Put the other half in a bowl and combine with the ricotta, grated Parmesan, lemon zest, 2 tbsp / 30 ml lemon juice, 1/4 tsp salt, black pepper, and 1/2 cup / 120 ml pasta water. Blend or mash until smooth and creamy.

6. 6

   Add the drained pasta to the skillet with the green beans. Stir in the leek-ricotta cream, the reserved roasted leek strips, and 1 tbsp / 15 ml olive oil. Toss over low heat for 1 to 2 minutes, adding the remaining pasta water little by little as needed, until the sauce becomes silky and coats the pasta well.

7. 7

   Turn off the heat, add the chopped parsley, and toss. Taste and adjust with more salt or pepper if desired.

8. 8

   Serve the pasta hot, finishing with the toasted almonds on top and extra Parmesan if desired.