Penne with Leeks and Ricotta
Category : Pastas, Pasta Recipes, Baked dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Preheat oven to 425 degree F (220 C).
- Cut leeks to thick slice.
- Into a roasting pan, place leeks with 2 tablespoons of the oil and the garlic.
- Roast 25 minutes or until lightly browned.
- After 10 minutes, bring a large pan of water to a boil.
- Add pasta, a little olive oil and return to a boil
- Reduce heat and simmer 10 minutes or until pasta is cooked but still firm to the bite.
- Meanwhile, in a small pan, place all remaining ingredients.
- Stir over low heat until melted.
- Heat through 5 minutes without boiling.
- Drain pasta, stir in a little more hazelnut oil and toss with cooked leeks.
- Stir in hot cheese mixture, season with salt pepper and serve at once.
- Garnish with parsley.
Ingredients:
1 lb - leeks, rinsed
2 to 3 tbsp - hazelnut oil
1 - garlic clove, sliced
4 cups - dried penne or other pasta shape
1 cup - ricotta cheese
1/4 cup - milk
1/3 cup - freshly grated parmesan cheese
2 tbsp - mixed chopped fresh herbs
1/2 tsp - grated lemon peel
1/2 sp - lemon juice
olive oil
parsley sprigs to garnish
pepper to taste
salt to taste
1 lb - leeks, rinsed
2 to 3 tbsp - hazelnut oil
1 - garlic clove, sliced
4 cups - dried penne or other pasta shape
1 cup - ricotta cheese
1/4 cup - milk
1/3 cup - freshly grated parmesan cheese
2 tbsp - mixed chopped fresh herbs
1/2 tsp - grated lemon peel
1/2 sp - lemon juice
olive oil
parsley sprigs to garnish
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
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