Spaghetti with leek cream, nduja and hazelnuts
Craving a taste of Italy in under 40 minutes? This **spaghetti recipe** features a luscious **leek cream spaghetti**, elevated with the spicy kick of nduja and the delightful crunch of hazelnuts. Prepare this **easy spaghetti recipe** for a quick and satisfying **nduja spaghetti** that's sure to impress!
Dietary Information
Servings:
- 1
To prepare spaghetti with leek cream, nduja and hazelnuts, first clean the leeks: trim them 1 and remove the outer leaves 2, then cut the white part into rounds 3 and set aside.
- 2
Also slice the green part 4 and transfer it to another bowl. Now, in a saucepan, heat a drizzle of oil, add the white part of the leek 5 and pour about 80 g of water 6.
- 3
Season with salt 7, cover with a lid 8 and let it cook for about 20 minutes over low heat. Meanwhile, pour the hazelnuts into another pan and toast them 9, then transfer them to a cutting board and let them cool.
- 4
Meanwhile, in the same pan, heat a drizzle of oil and pour in the green part of the leek 10. Sauté for about 7-8 minutes 11, then season with salt and pepper 12. Set aside in a small bowl.
- 5
Roughly chop the hazelnuts 13. Put a pot full of salted water on the heat, which will be used to cook 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 in which you cooked the green part of the leek and add the nduja 15.
- 6
Then add a ladle of hot water 16 and heat until the nduja is well melted 17. Meanwhile, cook the spaghetti 18 and drain al dente.
- 7
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. Toss everything well.
- 8
Plate the spaghetti 22, then garnish with the green part of the leek 23 and the chopped hazelnuts 24. Spaghetti with leek cream, nduja and hazelnuts are ready to be served!
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