Creamy Torchietti with Peas, Golden Leek, Mint, Lemon, and Walnut

Instructions

1. 1

   1. Bring a large pot of well-salted water to a boil. Meanwhile, preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Let them cool.

2. 2

   2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until tender and golden at the edges. Stir in the garlic and cook 30 seconds more.

3. 3

   3. Add the peas to the skillet and cook for 2 minutes. Reserve about one third of the leek and pea mixture for the final finish.

4. 4

   4. Transfer the remaining peas and leek to a blender or tall mixing cup. Add the cream, butter, lemon zest, lemon juice, half of the Parmesan, 120 ml / 1/2 cup of the pasta cooking water, half of the mint, black pepper, and salt. Blend until very smooth and creamy. Add a little more cooking water if needed.

5. 5

   5. Cook the torchietti in the boiling water according to package timing until al dente. Before draining, reserve 60 ml / 1/4 cup more pasta cooking water.

6. 6

   6. Return the skillet to medium-low heat. Add the pea sauce and warm it gently for 1 to 2 minutes without letting it boil vigorously. Add the drained pasta and toss well.

7. 7

   7. Add the reserved leek and pea mixture, the remaining Parmesan, 1 tablespoon olive oil, and some of the reserved cooking water if needed to loosen the sauce. Stir until the pasta is evenly coated.

8. 8

   8. Turn off the heat and add the remaining mint. Taste and adjust with more salt, pepper, and a few extra drops of lemon juice if desired.

9. 9

   9. Serve hot, finished with the toasted walnuts on top and more Parmesan if desired.