Cheesy Parmesan & Leek Fusilli
with Roasted Hazelnuts
The fusilli pasta is the perfect shape to harness all the humble flavours of the leek and the punchy flavours of the Parmesan. The result is a totally delectable dish that is light whilst still creamy, and is perfectly topped off by the earthy roasted hazelnuts and freshness of the lemon. Bon appetit!
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Ingredients
3 packet
flaked Parmesan cheese
(Contains Milk;)
1 unit
leek
1 unit
zucchini
1 clove
garlic
1 bunch
parsley
1 bunch
thyme
1 unit
lemon
1 packet
roasted hazelnuts
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 unit
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Finely chop the flaked Parmesan cheese. Thinly slice the leek. Chop the zucchini into 1 cm chunks. Peel and crush the garlic. Pick the thyme leaves. Pick and finely chop the parsley leaves. Zest the lemon to get a pinch. Crush the roasted hazelnuts in their bag with a rolling pin or the base of a saucepan.
Add the fusilli to the saucepan of boiling water and cook for 11 minutes, or until 'al dente'. Reserve some pasta water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people), drain the pasta and return to the saucepan. Drizzle the pasta with olive oil to prevent sticking and set aside.
In a medium bowl, whisk the eggs with a whisk or fork. Add the chopped Parmesan (reserve some for garnish!) and season with a pinch of pepper. Whisk to combine and set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the leek and zucchini and cook, stirring, for 5-6 minutes, or until tender. Add the garlic, thyme and lemon zest and cook for a further 1-2 minutes, or until fragrant. Add the baby spinach leaves and toss until just wilted. Add the pasta to the frying pan with the leek and toss to coat.
TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Remove the pan from the heat and add the sauce and reserved pasta water (1 cup for 2 people / 2 cups for 4 people). Mix well to combine. Add another dash of pasta water if your sauce is too dry. Season to taste with a pinch of salt and pepper.
Divide the fusilli between bowls. Squeeze over some lemon juice to taste. Top with the roasted hazelnuts and garnish with the parsley and remaining parmesan.
