Rigatoni with Pecorino Pea Cream, Braised Leeks and Crunchy Walnut Gremolata

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the walnuts and breadcrumbs on a small tray and toss them with 1 tablespoon olive oil, the grated garlic, half of the lemon zest, a pinch of salt, and some black pepper. Bake for 6 to 8 minutes at 200 °C / 400 °F, stirring once, until golden and crisp. Then mix with the chopped parsley and set aside.

2. 2

   Trim and clean the leeks, then cut them lengthwise into halves. Heat a wide skillet over medium heat with 1 tablespoon olive oil and the butter. Place the leeks cut side down and brown for 3 to 4 minutes. Add 60 ml (1/4 cup) of the vegetable broth, cover, and cook for 8 to 10 minutes until tender. Uncover, season with salt and pepper, and let the liquid evaporate so the leeks become glossy and lightly caramelized. Keep warm.

3. 3

   Bring a large pot of well-salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 250 ml (1 cup) of the pasta cooking water before draining.

4. 4

   While the pasta cooks, heat 1 tablespoon olive oil in a saucepan. Add the chopped garlic and red pepper flakes, if using, and cook for 30 seconds without letting it brown too much. Add the peas, remaining vegetable broth, cream, 60 g (about 2/3 cup) of the pecorino, the remaining lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Cook over medium heat for 4 to 5 minutes, until the peas are tender.

5. 5

   Blend the pea mixture until smooth. If needed, add 60 to 120 ml (1/4 to 1/2 cup) of the pasta water to adjust the texture; it should be silky and able to coat the pasta.

6. 6

   Return the pea cream to the saucepan over low heat. Add the drained rigatoni and toss well. Stir in a little more pasta water if the sauce is too thick and add the remaining pecorino so it becomes glossy and creamy. Taste and adjust with more salt or black pepper if needed.

7. 7

   Serve the pasta in shallow bowls. Arrange the braised leeks on top and finish with the crunchy walnut gremolata. Add a final drizzle of olive oil and, if you like, a little extra pecorino and black pepper.