Creamy Lumache with Golden Leeks, Peas, Tarragon and Lemon

Instructions

1. 1

   Bring a large pot of water to a boil. Add 4 g salt and cook the lumache pasta until al dente, according to package timing. Reserve 180 ml (3/4 cup) of the cooking water before draining.

2. 2

   While the pasta cooks, heat a wide skillet over medium heat. Add the butter and olive oil. Add the leek with a pinch of salt and cook for 10-12 minutes, stirring often, until very tender and browned at the edges.

3. 3

   Add the garlic to the golden leek and cook for 30 seconds until fragrant, without letting it burn.

4. 4

   Stir in the peas, lemon zest, and half of the tarragon. Cook for 2 minutes, stirring, so the peas soften and absorb the flavor.

5. 5

   Lower the heat and pour in the heavy cream. Add the grated Parmesan, 60 ml (1/4 cup) of the reserved pasta water, lemon juice, the remaining salt, and black pepper. Cook for 2-3 minutes, stirring, until a smooth glossy sauce forms.

6. 6

   Add the drained pasta to the skillet and toss for 1-2 minutes so it is well coated. If the sauce is too thick, add more pasta water a little at a time until the texture is silky and slips into the pasta shells.

7. 7

   Turn off the heat and add the remaining tarragon, the toasted hazelnuts, and half of the chives. Toss gently to keep some crunch.

8. 8

   Serve immediately, finishing with the remaining chives and, if desired, a little extra Parmesan and black pepper on top.