Creamy Radiatori with Roasted Brussels Sprouts, Soft Leeks and Ricotta with Lemon, Hazelnut and Crispy Sage

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 1/2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a tray and roast for 18 to 22 minutes, until browned at the edges and tender inside.

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   2. While the sprouts roast, bring a large pot of water to a boil and add the remaining salt. Cook the radiatori according to the package until al dente. Reserve 1/4 cup / 60 ml of the pasta cooking water, then drain the pasta.

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   3. In a large skillet, heat the remaining 1/2 tbsp olive oil with the butter over medium heat. Add the sage leaves and cook for 45 to 60 seconds until crisp. Transfer them to a plate.

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   4. In the same skillet, add the leek and cook for 5 to 7 minutes over medium-low heat, stirring, until soft and lightly sweet, without browning too much. Add the garlic and red pepper flakes, if using, and cook 30 seconds more.

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   5. Lower the heat and add the ricotta, Parmesan, lemon zest, and 2 tbsp lemon juice. Stir well and gradually add the reserved pasta water until the sauce becomes creamy and silky.

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   6. Add the drained pasta and toss well to coat with the sauce. Fold in the roasted Brussels sprouts and half of the toasted hazelnuts. If the sauce becomes too thick, add 1 or 2 more tablespoons of hot water.

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   7. Taste and adjust with more salt or pepper if needed. Serve immediately topped with the crispy sage, the remaining toasted hazelnuts, and extra Parmesan if desired.