Garganelli with Roasted Leek Cream, Lemon Spinach, Whipped Ricotta and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks and 1 garlic clove on a baking tray, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, stirring halfway through, until the leeks are tender and browned at the edges.

2. 2

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

3. 3

   In a small bowl, combine the ricotta with 2 tablespoons milk, half of the lemon zest, and a pinch of salt. Whisk with a spoon or small whisk until smooth and light. Set aside.

4. 4

   Bring a large pot of salted water to a boil. Cook the garganelli according to the package until al dente. Reserve 250 ml / 1 cup of the pasta cooking water before draining.

5. 5

   Transfer the roasted leeks and roasted garlic to a blender. Add the grated Parmesan, the remaining milk, the nutmeg, and 120 ml / 1/2 cup of the pasta cooking water. Blend until smooth and creamy. Taste and adjust with salt and black pepper.

6. 6

   Heat the butter with the remaining tablespoon of olive oil in a large skillet over medium heat. Add the remaining garlic clove, minced, and cook for 30 seconds. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Add 1 tablespoon lemon juice, a pinch of salt, and stir.

7. 7

   Pour the leek cream into the same skillet with the spinach and cook for 1 minute over low heat. Add the drained garganelli and toss well. If needed, add more pasta water little by little to create a silky sauce that coats the pasta. Add half of the remaining lemon juice and toss.

8. 8

   Serve the pasta in warm bowls. Finish each portion with dollops of whipped ricotta, the toasted almonds, the remaining lemon zest, black pepper, and, if desired, a little extra grated Parmesan.

9. 9

   Let it rest for 1 minute before serving so the sauce clings better to the garganelli.