Creamy Lumaconi with Roasted Leeks, White Beans and Provolone with Lemon, Rosemary and Crispy Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, toss them with 2 tablespoons olive oil, a pinch of salt, and pepper, and roast for 20 to 25 minutes until tender and browned at the edges.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the lumaconi pasta until al dente according to the package directions. Reserve 250 ml / 1 cup of the pasta cooking water before draining.

3. 3

   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the breadcrumbs, 1 finely chopped garlic clove, and half of the rosemary. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Remove and set aside.

4. 4

   Transfer the roasted leeks to a blender or food processor. Add the white beans, 2 garlic cloves, heavy cream, vegetable broth, lemon zest, lemon juice, red pepper flakes, the remaining rosemary, 60 g / 2 oz provolone, 125 ml / 1/2 cup reserved pasta water, salt, and black pepper. Blend until very smooth and creamy.

5. 5

   Pour the sauce into a large skillet or wide pot and warm it over medium-low heat. If it seems too thick, add a little more pasta water until the texture is silky.

6. 6

   Add the drained pasta to the skillet along with the remaining provolone. Toss for 1 to 2 minutes until the cheese melts and the pasta is evenly coated.

7. 7

   Divide the pasta among plates and finish with the crispy rosemary crumbs on top. Add a little more black pepper if desired and serve immediately.