Creamy Leek Tagliatelle | Italian Autumn Pasta with Walnuts
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20 min
Quick
Kifli Kukták
Ez a selymes és melengető olasz tésztaétel a lassan karamellizált póréhagyma édességét ötvözi a krémes mascarponéval, a pirított roppanós dióval és a frissen reszelt parmezán sajttal. Egy gyorsan elkészíthető, elegáns vegetáriánus őszi vacsora, amely mindössze 20 perc alatt az asztalra varázsolja Itália legfinomabb ízeit.
Ingredients
Preparation method
Preparation and sautéing the leeks
Wash the leeks thoroughly, remove the dark green ends, and slice the white and light green stems into thin rings. Mince the garlic, and toast the walnuts in a dry pan for 2-3 minutes until fragrant, then coarsely chop them.
In a wide pan, melt the butter together with the olive oil. Add the sliced leek, minced garlic, and thyme, then season with a pinch of salt and pepper. Cover and sauté over low-medium heat for about 10-12 minutes until soft and sweet, making sure it does not burn.
Cooking the pasta and finishing the sauce
Cook the tagliatelle in plenty of salted boiling water until al dente, according to the package instructions. Before draining, scoop out about 100-150 ml of the starch-rich pasta water.
Chef's tip
Always sauté leeks slowly and patiently in a mixture of butter and olive oil, as this caramelises their natural sugars, making the dish irresistibly sweet and creamy.
Pasta water is crucial in Italian pasta dishes: the starch in the water helps create a perfect, restaurant-quality creamy emulsion with the mascarpone and Parmesan without making the sauce heavy.
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