Baked Torchietti with Leek-Lemon Cream, Sautéed Asparagus, and Parmesan-Almond Crisp

Name: Baked Torchietti with Leek-Lemon Cream, Sautéed Asparagus, and Parmesan-Almond Crisp
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried torchietti pasta; 2 cups leek; 8 oz green asparagus; 3/4 cup heavy cream; 1/2 cup whole milk; 3.2 oz grated provolone cheese; 2.1 oz grated Parmesan cheese; 1.2 oz sliced almonds; 1/3 cup breadcrumbs; 2 tbsp butter; 2 tbsp olive oil; 2 cloves garlic; 1 whole lemon; 1 pinch nutmeg; 1/2 tsp black pepper; 1 1/2 tsp salt; 2 tbsp fresh parsley

An original, comforting Italian pasta dish: torchietti coated in a silky leek, lemon, and cheese cream, tossed with sautéed asparagus, then baked with a crisp topping of Parmesan, almond, and breadcrumbs.

25 minPrep

30 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried torchietti pasta (or pasta corta similar)
250 g leek (solo parte blanca and verde claro, sliced finas)
220 g green asparagus (1.2 in)
180 ml heavy cream
120 ml whole milk
90 g grated provolone cheese
60 g grated Parmesan cheese (divided)
35 g sliced almonds
30 g breadcrumbs
25 g butter
30 ml olive oil (divided)
2 cloves garlic (chopped finely)
1 unit lemon (30 ml de jugo)
1 pinch nutmeg
1/2 cdita black pepper (or to taste)
1 1/2 cdita salt (or to taste, divided)
10 g fresh parsley (chopped)

Nutrition facts

per serving

626 kcal

Calories

24 g

Protein

60 g

Carbs

31 g

Fat

4 g

Fiber

56 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220°C / 425°F. Lightly grease a baking dish with a few drops of the olive oil.
2
Bring a large pot of water to a boil and add about 1 teaspoon of salt. Cook the torchietti 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.
3
While the pasta cooks, heat 1 tablespoon olive oil and the butter 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 sweet but not browned.
4
Add the garlic to the leek and cook for 30 seconds. Stir in the heavy cream, milk, lemon zest, lemon juice, nutmeg, and black pepper. Simmer gently for 2 to 3 minutes.
5
Add the grated provolone and 30 g / 1 oz of the grated Parmesan to the skillet. Stir until smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water. Taste and adjust with salt.
6
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the asparagus with a pinch of salt and sauté for 3 to 4 minutes until tender but still lively. Stir in half of the parsley and remove from the heat.
7
In a small bowl, combine the sliced almonds, breadcrumbs, the remaining 30 g / 1 oz Parmesan, and a pinch of black pepper to make the crisp topping.
8
Toss the drained pasta with the leek-lemon cream, then add the sautéed asparagus. If needed, add a little more reserved pasta water so the mixture stays well coated and creamy.
9
Transfer the mixture to the prepared baking dish and scatter the Parmesan-almond crisp evenly over the top.
10
Bake for 12 to 15 minutes at 220°C / 425°F, until the top is golden and crisp. If you want deeper color, broil for 1 to 2 minutes, watching closely.
11
Let rest for 3 minutes out of the oven. Finish with the remaining fresh parsley and serve hot.

Chef tips

For the best texture, do not overcook the pasta before baking. Cut the asparagus into even pieces so they cook uniformly. Zest the lemon just before using for the brightest aroma.

Substitutions

You can use mezzi rigatoni, fusilli, or gemelli instead of torchietti. Provolone can be replaced with low-moisture mozzarella or fontina. The almonds can be swapped for hazelnuts if you want a toastier flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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