Spaghetti with Leek, Ricotta, and Hazelnuts, a simple and quick first course that will leave everyone amazed by its deliciousness. It’s also very beautiful to present at the table and typically autumnal. I don’t add grated parmesan or pecorino romano, because I think they would cover the delicate and unique taste of the dish, but you can always do so. Recently, I’ve been putting hazelnuts everywhere, maybe because they remind me of my maternal grandmother or because I just discovered they’re very healthy due to their good fats. Want to make it a single dish due to the richness of the ingredients? Then be generous with the pasta and the dressing.
If you love pasta, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11 oz spaghetti
- 14 oz cleaned leek
- 1 glass white wine
- 7 oz ricotta
- 24 hazelnuts
- 6 tbsps extra virgin olive oil
- g salt
Preparation
Clean the leek, cut it in half lengthwise, and slice it into thin strips (you can also cut it into pieces if preferred). Soak it to loosen any residual dirt, rinse it under running water, and dry it. Pour 4 tablespoons of extra virgin olive oil into a non-stick pan and add the leek.
Immediately begin to stew it over medium-low heat and add the white wine. Cover with a lid and cook at moderate heat until it’s completely softened. In the meantime, bring the water to a boil for the spaghetti and toast the hazelnuts previously coarsely crushed.
In the same pan, add the ricotta and break it with a fork, add the stewed leek, the remaining extra virgin olive oil, and the freshly drained spaghetti (do not discard the pasta water, as it might be useful for the sauce if it becomes too dry). At this point, mix all the ingredients together well.
Serve our Spaghetti with Leek, Ricotta, and Hazelnuts immediately while hot.
Advice
If there are any leftover spaghetti, although I doubt it, they can be stored in the refrigerator for a few days.
As always, I advise you to store them in an airtight container.
We can reheat them in a pan until crispy, or in the microwave. But also baked with béchamel and parmesan, they are not bad at all.
If we want to freeze them, we can do so, but defrost them in the refrigerator and never at room temperature.
