Lumache with Pea Cream, Lemon Ricotta, Crispy Onion and Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sliced onion with 1 tablespoon olive oil, the breadcrumbs, a pinch of salt, and some black pepper. Spread on a baking tray and bake for 12 to 15 minutes, stirring halfway through, until golden and crisp.

2. 2

   Meanwhile, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the leek, 1/2 teaspoon salt, and cook for 6 to 8 minutes until tender and lightly sweet. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the peas to the skillet with the leek, pour in 120 ml / 1/2 cup water, and cook for 4 to 5 minutes, until the peas are tender and bright green. Reserve 3 tablespoons of peas for finishing.

4. 4

   Transfer the pea, leek, and garlic mixture to a blender or use an immersion blender. Add half of the mint, half of the Parmesan, a pinch of black pepper, and blend until smooth. If needed, loosen with a little more hot water. Taste and adjust salt.

5. 5

   In a bowl, mix the ricotta with the lemon zest, 2 tablespoons / 30 ml lemon juice, 1 tablespoon of the remaining olive oil, a pinch of salt, and black pepper until creamy.

6. 6

   Cook the lumache pasta in plenty of salted boiling water according to the package directions until al dente. Reserve 180 ml / 3/4 cup of the pasta water, then drain the pasta.

7. 7

   Return the pea cream to the skillet over low heat. Add the cooked pasta and a little of the reserved pasta water, tossing for 1 to 2 minutes until the sauce coats the pasta well. Stir in the remaining Parmesan and the remaining mint.

8. 8

   Serve the pasta hot with dollops of lemon ricotta on top. Finish with the reserved peas, the oven-crisped onion, a few extra mint leaves, a drizzle of the remaining olive oil, and black pepper to taste.