Creamy mafaldine with charred leek, white beans and lemon with rye-sage pangrattato

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the leeks on a tray, rub with 1 tablespoon olive oil, add a pinch of salt, and roast for 15 minutes until tender with deeply golden, lightly charred edges.

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   2. Meanwhile, make the pangrattato: crumble or pulse the rye bread into coarse crumbs. In a large skillet, heat 1 tablespoon olive oil and the butter over medium heat. Add the bread, half of the sage, and the garlic. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Transfer to a plate so they stay crunchy.

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   3. Bring a large pot of salted water to a boil. Cook the mafaldine according to package directions until al dente. Reserve 1 cup / 240 ml of the cooking water before draining.

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   4. Transfer the roasted leeks to a blender with the white beans, heavy cream, 40 g Parmesan, lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, the remaining salt, black pepper, and red pepper flakes if using. Blend until very smooth. Add 1/2 cup / 120 ml pasta water to loosen the sauce if needed.

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   5. Pour the leek-bean cream into the same large skillet and warm over medium-low heat for 2 minutes. Add the drained mafaldine and toss well to coat. Add a little more pasta water if you want a silkier consistency.

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   6. Add the remaining chopped sage and the final 20 g Parmesan, then toss for 1 minute until the sauce clings nicely to the pasta.

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   7. Divide the pasta among plates and finish with the rye-sage pangrattato on top, a few whole sage leaves, extra black pepper, and, if desired, a few extra drops of lemon juice before serving.