Creamy Leek & Spaghetti
with Pine Nut Pangrattato
Maybe you’ve met our pangrattato before – the crisp and golden scattering of breadcrumbs that elevates a pasta dish into something special. This time, we added toasted pine nuts to the addictive topping, proving that sometimes the best is yet to come.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 bunch
parsley
1 unit
lemon
1 unit
brown onion
1 unit
leek
1 bag
green beans
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
⅓ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 pinch
chilli flakes
½ tub
cooking cream
(Contains Milk;)
½ cube
vegetable stock
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Zest the lemon to get 1/4 tsp for 2 people / 1/2 tsp for 4 people. Halve the lemon. Thinly slice the brown onion. Thinly slice the leek. Trim the green beans and slice into thirds. Heat a large frying pan over a medium-high heat and add the pine nuts. Toast, tossing occasionally, for 3-4 minutes or until golden. Transfer to a small bowl.
Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Add the green beans to the saucepan for the last 2-3 minutes of cooking time. Reserve a little pasta water then drain and return the spaghetti and green beans to the saucepan with a drizzle of olive oil to prevent sticking.
While the pasta is cooking, return the frying pan to a medium heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) to the pan and season with salt and pepper. Cook, stirring regularly, for 2-3 minutes or until golden brown. Add the parsley, lemon zest, 1/2 the garlic and a pinch of chilli flakes (if using) and cook for a further 1-2 minutes or until fragrant. Season to taste with salt and pepper. Transfer to the bowl with the pine nuts and mix well. TIP: Add as much or as little lemon zest to taste!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and leek and cook for 6-7 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the butter, salt and a pinch of pepper. Cook, stirring, for 1 minute, or until the butter has melted.
Reduce the heat to low and add a generous squeeze of lemon juice, the shaved Parmesan cheese (reserve some for garnish) and the cooking cream (see ingredients list) to the pan. Crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, for 1 minute, or until heated through. Add the spaghetti and green beans to the pan and toss to combine. TIP: Add a dash of the reserved pasta water to loosen if necessary!
Divide the creamy leek and Parmesan spaghetti between plates and top with the lemon, parsley and pine nut pangrattato. Serve with any reserved shaved Parmesan cheese.
