Baked paccheri with leek-lemon cream, rosemary white beans and crispy fontina topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Bring a large pot of salted water to a boil. Cook the paccheri 2 minutes less than package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and toss it with a few drops of olive oil so it does not stick.

3. 3

   While the pasta cooks, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the shallot and leek with a pinch of salt and cook for 8-10 minutes until very soft but not browned.

4. 4

   Add the garlic and cook for 30 seconds. Stir in the rosemary, vegetable broth, whole milk, and heavy cream. Simmer gently for 3-4 minutes.

5. 5

   Add the lemon zest, 2 tablespoons lemon juice, black pepper, and nutmeg. Blend the mixture until smooth. If it is too thick, loosen it with a little of the reserved pasta water.

6. 6

   Return the cream to the skillet over low heat. Add the cooked white beans and 90 g / 3 oz of the grated fontina. Stir until the cheese melts. Taste and adjust with salt.

7. 7

   Add the paccheri to the skillet and toss gently to coat well with the sauce and distribute the white beans evenly. If needed, add a bit more reserved pasta water so the sauce stays fluid.

8. 8

   Transfer the mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs with the Parmesan, the remaining 50 g / 2 oz grated fontina, and the remaining 1 tablespoon olive oil. Scatter this mixture over the pasta.

9. 9

   Bake for 14-16 minutes at 220 °C / 425 °F until the top is golden and crisp. For deeper color, broil for 1-2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the cream can settle. Serve hot.