Creamy radiatori with roasted kohlrabi, golden leek, and lemon ricotta with crunchy sunflower seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kohlrabi on a baking tray and toss it with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the thyme. Roast for 22 to 25 minutes, stirring halfway through, until tender and browned around the edges.

2. 2

   While the kohlrabi roasts, toast the sunflower seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until nutty and fragrant. Remove and set aside.

3. 3

   In a bowl, mix the ricotta, Parmesan, lemon zest, lemon juice, 60 ml / 1/4 cup pasta water once available, a pinch of salt, and a few grinds of pepper. Stir until smooth and creamy, then set aside.

4. 4

   Bring a large pot of water to a boil. Salt it well and cook the radiatori until al dente according to the package, usually 9 to 11 minutes. Reserve 180 ml / 3/4 cup of the cooking water before draining.

5. 5

   While the pasta cooks, heat the remaining 1 1/2 tablespoons olive oil with the butter in a wide skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until very soft and golden. Add the garlic and red pepper flakes, if using, and cook 30 seconds more.

6. 6

   Add the roasted kohlrabi to the skillet with the leek and toss gently. Lower the heat to minimum. Add the drained pasta and pour in the lemon ricotta mixture. Gradually add the reserved pasta water, stirring for 1 to 2 minutes, until the sauce becomes creamy and coats the pasta well.

7. 7

   Taste and adjust with the remaining salt and pepper if needed. Turn off the heat and add the chopped parsley. Serve immediately topped with the crunchy sunflower seeds and, if desired, a little extra Parmesan.