Creamy fusilloni with roasted peas, golden leek and stracciatella with mint, lemon and hazelnut

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the peas with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Spread on a sheet pan and roast for 12 minutes, until tender and lightly concentrated.

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   2. Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let cool and roughly chop if not already chopped.

3. 3

   3. Bring a large pot of well-salted water to a boil. Cook the fusilloni until al dente according to the package, usually 11 to 13 minutes. Reserve 180 ml / 3/4 cup of the pasta water before draining.

4. 4

   4. While the pasta cooks, heat the remaining olive oil in a wide skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until very tender and golden at the edges.

5. 5

   5. Add the garlic and red pepper flakes to the skillet with the leek. Cook for 30 seconds. Add the heavy cream, lemon zest, half of the lemon juice, and 120 ml / 1/2 cup pasta water. Simmer gently for 2 minutes.

6. 6

   6. Add half of the roasted peas to the skillet and lightly crush them with a spoon to thicken the sauce. Stir in the Parmesan until melted. Taste and adjust with salt and black pepper.

7. 7

   7. Add the drained fusilloni to the skillet and toss for 1 to 2 minutes so the pasta is fully coated. If needed, add a bit more pasta water to reach a silky sauce.

8. 8

   8. Remove from the heat and add the stracciatella in spoonfuls, without overmixing so you keep creamy pockets throughout. Add the remaining roasted peas, the fresh mint, and the rest of the lemon juice.

9. 9

   9. Serve immediately topped with the toasted hazelnuts, a little more black pepper, and, if desired, a few extra mint leaves and a final drizzle of olive oil.