John Myers
Pasta with Leek and Walnuts
The perfect pasta with leek and walnuts recipe with a picture and simple step-by-step instructions.
- 125 g Tagliatelle
- 2 Shallots chopped
- 250 g Fresh leek
- 3 tablespoon Grated walnuts
- 1 teaspoon Herbs of Provence
- 2 Garlic cloves chopped
- 6 tablespoon Pasta water
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Calmansi balsamic vinegar
- 250 Milliliters Oat cream
- Salt pepper
- 2 teaspoon Vegetable fat
- Parsley crispy fresh
- Wash and clean the leek and cut into rings.
- Roast the walnuts in a coated saucepan for about 4 minutes. Reduce the heat. Add the vegetable fat, leek, shallots and garlic. Let simmer for 15 minutes.
- In the meantime, cook the pasta according to the instructions on the packet.
- Add the cream, herbs and pasta water to the leek. Let simmer for 5 minutes. Add the olive oil and balsamic vinegar. Turn off the heat and season with salt and pepper.
- Add the drained pasta to the sauce. Mix carefully and serve with a little parsley.
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