Pasta with Braised Leek Cream, Hazelnuts, and Fennel

Name: Pasta with Braised Leek Cream, Hazelnuts, and Fennel
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Hazelnuts &frac13; cup; Wild fennel to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Leeks (to clean) 10.6 oz; Extra virgin olive oil to taste; Salt to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

If you like experimenting with unusual combinations, you can't miss the pasta with braised leek cream, hazelnuts, and wild fennel! The absolute stars of this vegetarian first course with a bold character are the grilled leeks, which transform into a velvety and tasty sauce that perfectly coats the spaghetti. The crunchy hazelnuts contrast with the creaminess of the sauce, while the wild fennel adds a fresh and aromatic touch. Few ingredients and few steps for a surprising result... pasta with braised leek cream, hazelnuts, and fennel is a recipe to bring to the table whenever you want to taste something different!

If you are looking for other creamy first courses with leeks, also try:

Pasta with leek and potato cream with crispy speck
Spaghetti with leek cream nduja and hazelnuts
Pasta with leek cream, saffron, and Bra sausage
Salmon pasta with leek cream

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Hazelnuts ⅓ cup (60 g)

Wild fennel to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

For the leek cream: Leeks 10.6 oz (300 g) - (to clean); Extra virgin olive oil to taste; Salt to taste

Preparation

How to prepare Pasta with Braised Leek Cream, Hazelnuts, and Fennel

To prepare the pasta with braised leek cream, hazelnuts, and fennel, first clean the leeks: remove the green part 1 and the base, then cut them in half lengthwise 2 and season with oil 3.

Salt 4 and spread the seasoning over the entire surface with your hands 5. Place the leeks on a very hot griddle 6.

Let the leeks brown well on both sides 7, it will take about 10 minutes. When they have softened, transfer them to a baking dish 8, cover with plastic wrap, and let them rest for 10 minutes 9; in this way, they will continue to soften thanks to their own steam.

Meanwhile, pour the hazelnuts into a hot pan 10 and toast them for a few minutes, being careful not to burn them 11. Coarsely chop the hazelnuts with a knife 12.

Take the braised leeks and put them in a container 10, then add a little water 11 and blend with an immersion blender until you get a smooth and homogeneous cream 12. Set aside.

Cook the spaghetti in plenty of salted boiling water 16. Drain the pasta 2 minutes before the end of cooking and transfer it to a pan 17, then add a ladle of cooking water 18.

Add the leek cream 19 and bring to cooking. Turn off the heat, drizzle with a little oil 20, pepper 21, and toss.

Plate the spaghetti 22, then finish with the chopped hazelnuts 23 and the wild fennel. The pasta with braised leek cream, hazelnuts, and fennel is ready to be served 24!