Strozzapreti with leek-lemon cream, crispy white beans, and rosemary pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a small sheet pan, toss the cooked white beans with 1 tablespoon olive oil, the sliced garlic, a pinch of salt, and some black pepper. Roast for 15 to 18 minutes at 220 °C / 425 °F, tossing once, until golden and lightly crisp.

2. 2

   Meanwhile, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the leek, 1/2 teaspoon salt, and cook for 8 to 10 minutes, stirring, until very tender but not deeply browned. Stir in the 2 minced garlic cloves and cook 1 minute more.

3. 3

   Add the heavy cream, vegetable broth or pasta water, lemon zest, 2 tablespoons lemon juice, and 40 g of the grated Parmesan. Cook over low heat for 3 to 4 minutes until smooth and creamy. Season with black pepper and more salt if needed. Keep warm over very low heat.

4. 4

   In another small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the breadcrumbs and chopped rosemary. Toast for 2 to 4 minutes, stirring constantly, until the pangrattato is golden and fragrant. Remove from the heat and mix with the remaining 30 g grated Parmesan.

5. 5

   Cook the strozzapreti in a large pot of salted boiling water until al dente according to package directions, usually 9 to 11 minutes. Reserve 120 ml / 1/2 cup of the pasta water, then drain the pasta.

6. 6

   Transfer the drained pasta to the skillet with the leek-lemon cream. Toss over medium-low heat for 1 to 2 minutes, adding some of the reserved pasta water as needed to loosen the sauce so it becomes silky and clings to the pasta.

7. 7

   Serve the strozzapreti in shallow bowls and top with the crispy white beans, rosemary pangrattato, and chopped fresh parsley. Finish with extra black pepper if desired and serve immediately.