Creamy Gemelli with Charred Leeks, Crispy Artichokes and Lemon Ricotta with Smoked Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the artichoke hearts very dry with paper towels, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper, then spread them on a baking tray. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp at the edges.

2. 2

   While the artichokes roast, bring a large pot of salted water to a boil. Cook the gemelli according to the package until al dente. Before draining, reserve 180 ml (3/4 cup) of the cooking water.

3. 3

   In a bowl, mix the ricotta with the lemon zest, 30 ml (2 tbsp) lemon juice, heavy cream, and grated Parmesan. Stir until smooth and creamy.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and the butter. Add the leeks and cook for 6 to 8 minutes, stirring occasionally, until very tender with lightly charred edges. Add the garlic, fresh thyme, and black pepper, and cook 1 minute more.

5. 5

   Lower the heat to medium. Add the ricotta mixture to the skillet along with about 120 ml (1/2 cup) of the reserved pasta water. Stir until a silky sauce forms. If needed, gradually add the remaining pasta water to loosen the sauce.

6. 6

   Add the cooked pasta to the skillet and toss for 1 to 2 minutes so the gemelli are fully coated. Adjust with salt and pepper.

7. 7

   Add the roasted artichokes and toss gently, reserving a few for garnish. Divide the pasta among plates and finish with the chopped smoked almonds and, if desired, a little extra grated Parmesan on top.

8. 8

   Serve immediately, with a little extra lemon zest if you want a brighter finish.