Leek & Ricotta Pasta
Serves 6-8
Pair with...
Ingredients
1/2 cup pine nuts, lightly toasted
2 leeks (white and light green parts), chopped
1/2 cups dried currants, soaked for 10 min in boiling water
1/2 cup ricotta cheese
Zest of one lemon
1 tsp salt
1/2 cup toasted breadcrumbs
1 lb dried pasta (I used cavatappi)
Preparation
In a pan over low heat, toast the pine nuts until just browned. Set aside.
Add 2 tbsp oil to the pan and cook the leeks until just soft, about 10 min.
Cook the pasta according to directions.
In a large bowl combine the leeks, nuts, currants, cheese and lemon zest.
When pasta is done, reserve a few tablespoons of the water and then drain.
Add the pasta to the bowl as well as the reserve water. Stir to combine.
Add salt and combine.
Serve with breadcrumbs as garnish.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!