Spaghetti with Leek, Ricotta, and Hazelnuts is a simple, quick first course that will leave everyone speechless with its deliciousness. Moreover, it is also very beautiful to serve at the table and typically autumnal. I do not add grated Parmesan or Pecorino Romano because I think they would overshadow the delicate and particular taste of the dish, but you can always do so. Lately, I’ve been adding hazelnuts everywhere, perhaps because they remind me of my maternal grandmother or maybe because I just discovered they are very healthy because they contain healthy fats. Do you want to make it a single dish, given the richness of the ingredients? Then use plenty of pasta and sauce.
If you love pasta, then don’t miss the upcoming recipes:
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11.25 oz spaghetti
- 14.1 oz cleaned leek
- 1 glass white wine
- 7 oz ricotta
- 24 hazelnuts
- 6 tbsp extra virgin olive oil
- g salt
Preparation
Clean the leek, cut it in half vertically and make it into thin strips (or into small pieces if preferred). Soak it so that any remaining dirt can soften, rinse under running water and dry it. Pour 4 tablespoons of extra virgin olive oil into a non-stick pan and add the leek.
Begin to stew it over medium-low heat and add the white wine. Cover with a lid and cook over moderate heat until it is completely softened. Meanwhile, boil water for the spaghetti and toast the previously coarsely crushed hazelnuts.
In the same pan, add the ricotta and break it up 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 well.
Serve our Spaghetti with Leek, Ricotta, and Hazelnuts immediately, piping hot.
Tips
If you have leftover spaghetti, which I doubt, they can be stored in the refrigerator for a few days.
As always, I recommend storing them in an airtight container.
You can then reheat them in a pan to make them crispy, or in the microwave. But even placing them in the oven with béchamel and Parmesan is not bad at all.
If you want to store them in the freezer, go ahead but defrost them in the refrigerator and never at room temperature.
