Spaghetti with Leek Cream, Nduja, and Hazelnuts

Name: Spaghetti with Leek Cream, Nduja, and Hazelnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Leeks 2 lbs; Nduja 1.75 oz; Hazelnuts ¼ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone

PRESENTATION

Prepare your taste buds for a first course that is pure joy: spaghetti with leek cream, nduja, and hazelnuts! These ingredients come together to create a mix of flavors that will make your mouth water. Let's start with the leek, which gives a fantastic creaminess and a sweet, very appealing taste. Then there's the nduja, that Calabrian sausage that adds a nice spicy note making everything even more delightful. And finally, the toasted hazelnuts: crunchy and fragrant, they add an unexpected touch of originality. This recipe is perfect for a dinner with friends when you want to impress without too much effort, or for a Sunday family lunch. In short, it's a dish to share, ideal for creating special moments and making your guests happy. Ready to serve spaghetti with leek cream, nduja, and hazelnuts? Enjoy your meal!

Here are other leek first courses you shouldn't miss:

INGREDIENTS: Spaghetti 11.3 oz (320 g); Leeks 2 lbs (900 g); Nduja 1.75 oz (50 g); Hazelnuts ¼ cup (25 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Spaghetti with Leek Cream, Nduja, and Hazelnuts

To prepare the spaghetti with leek cream, nduja, and hazelnuts, first clean the leeks: trim them 1 and remove the outer leaves 2, then slice the white part 3 and set it aside.

Slice the green part as well 4 and transfer it to another bowl. Now, in a pot, heat a drizzle of oil, add the white part of the leek 5 and pour about 2.82 oz of water 6.

Season with salt 7, cover with a lid 8, and let it cook for about 20 minutes on a low flame. Meanwhile, place the hazelnuts in another pan and toast them 9, then transfer them to a cutting board to cool slightly.

Meanwhile, in the same pan, heat a drizzle of oil and add the green part of the leek 10. Sauté in the pan for about 7-8 minutes 11, then season with salt and pepper 12. Set aside in a small bowl.

Coarsely chop the hazelnuts 13. Bring a pot full of salted water to the boil, which will be used for cooking the pasta. As soon as the white part of the leek is soft, blend it with an immersion blender 14 until you get a cream. Transfer it to the pan where you cooked the green part of the leek and add the nduja 15.

Then add a ladle of hot water 16 and heat until the nduja is well melted 17. Meanwhile, cook the spaghetti 18 and drain them al dente.

Transfer the pasta to the pan with the sauce 19, add a ladle of cooking water if necessary 20, and a grind of black pepper 21. Mix everything well.

Plate the spaghetti 22, then garnish with the green part of the leek 23 and the chopped hazelnuts 34. The spaghetti with leek cream, nduja, and hazelnuts are ready to be served!