Creamy Leek Tagliatelle | 20-Minute Italian Pasta

Wash the leek thoroughly between the layers, then slice it into thin rings. Finely chop or crush the garlic. Toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant, then coarsely chop them.

In a large pot, bring a generous amount of salted water to a boil for the pasta.

Heat the extra virgin olive oil and melt the butter in a deep skillet. Add the sliced leek and a pinch of salt. Sauté over low-medium heat for about 8-10 minutes until the leek is completely soft and lightly caramelized.