Mezzi Rigatoni with Kale Cream, Roasted Garlic Ricotta and Lemony Breadcrumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice off the top of the garlic head to slightly expose the cloves, place it on a piece of foil, drizzle with 1 tablespoon olive oil, wrap, and roast for 25 minutes until very tender.

2. 2

   While the garlic roasts, bring a large pot of salted water to a boil. Cook the mezzi rigatoni until al dente according to the package directions. Reserve 3/4 cup / 180 ml of pasta water and drain the pasta.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the breadcrumbs and butter. Cook for 3 to 4 minutes, stirring, until golden. Add half of the lemon zest, a pinch of salt, and some black pepper. Stir and set aside.

4. 4

   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, until tender and lightly sweet. Add the kale and cook 3 minutes more, until wilted.

5. 5

   Pour the white wine into the skillet and let it reduce for 1 to 2 minutes. Add the heavy cream, nutmeg, half of the Parmesan, and 1/2 cup / 120 ml of the pasta cooking water. Simmer gently for 2 minutes.

6. 6

   Transfer the kale and leek mixture to a blender or food processor and blend until smooth. If needed, add a little more pasta water for a silky texture. Adjust with salt and black pepper.

7. 7

   When the roasted garlic is ready, let it cool for 2 minutes. Squeeze the roasted cloves into a bowl and mix with the ricotta, lemon juice, and the remaining lemon zest. Stir until smooth and creamy.

8. 8

   Return the kale cream to the skillet over low heat. Add the cooked pasta and toss well to coat. Add more pasta water if needed to loosen the sauce. Stir in the remaining Parmesan and mix again.

9. 9

   Serve the pasta in warm bowls. Top with spoonfuls of roasted garlic ricotta and finish with the lemony breadcrumbs. Add a little extra Parmesan and black pepper if desired before serving.