Baked Gigli with Leek Cream, Peas, Stracciatella and Herbed Crust

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to keep the broth warm if needed, then adjust it to 425°F / 220°C for the final bake. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Bring a large pot of salted water to a boil. Cook the gigli pasta 2 minutes less than the package directions so it stays al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and toss it with a few drops of olive oil to prevent sticking.

3. 3

   While the pasta cooks, melt the butter with 1 tablespoon olive oil in a large skillet over medium heat. Add the leek and 1/2 teaspoon salt, and cook for 8 to 10 minutes until very soft, without browning too much.

4. 4

   Add the garlic and cook for 30 seconds. Stir in the peas, hot vegetable broth, heavy cream, black pepper, and nutmeg. Cook for 3 to 4 minutes, until the peas are tender and the sauce comes together.

5. 5

   Transfer half of the leek and pea mixture to a blender and blend until smooth. Return it to the skillet with the unblended half to keep some texture. Add 40 g / about 1/2 cup parmesan, the lemon zest, and 1 tablespoon / 15 ml lemon juice. Adjust salt to taste.

6. 6

   Add the cooked pasta to the skillet and toss with the sauce. If needed, add the reserved pasta water little by little until the mixture is creamy and loose, since it will thicken in the oven.

7. 7

   In a small bowl, combine the breadcrumbs, remaining parmesan, parsley, thyme, and the remaining 1 tablespoon olive oil until the topping is evenly moistened.

8. 8

   Transfer the sauced pasta to the prepared baking dish. Spoon the stracciatella evenly over the top, then sprinkle with the herbed breadcrumb crust.

9. 9

   Bake at 425°F / 220°C for 12 to 15 minutes, until the top is golden and crisp in spots. For more color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle. Finish with a little more black pepper and, if you like, a few extra threads of lemon zest.