I saw a recipe for a melted leek pesto pasta and I immediately added all the ingredients to make my grocery list and planned to make it a few days later. When the time came, I wasn’t feeling it, so instead I made a more simplified version (I think) of the recipe, and it was delicious! My husband isn’t the biggest pesto fan, always preferring a tomato-based sauce, but even he said he would eat this again. I hope you try it! I still want to make the melted leek pesto someday.

Ingredients 

• 2 leeks, cleaned and sliced
• 1 1/2 tablespoons of butter
• Kosher salt
• 1/4 cup (30 grams) walnuts, toasted (see note)
• 1 medium clove of garlic, peeled
• 2 cups (70 grams) of tightly packed basil leaves
• 2/3 cup (60 grams) of finely grated Parmigiano Reggiano or Grana Padano
• 1/3 cup (30 grams) of finely grated pecorino
• 1/4 cup of EVOO
• 1 to 2 tablespoons of Calabrian chili paste (see note)
• 1 pound of pasta, I use Mezzi Rigatoni
• The zest of half a lemon, use more or less to taste

Directions  

1. You’ll want to thoroughly clean your leeks. They have so much dirt in them! I use the white and light green parts only and discard the top dark parts.
2. To a small skillet over medium to low heat, add the butter, and once melted, add the leeks. Cook for about 5 to 7 minutes until the leeks are nice and tender. Season with salt to taste. I also like to try them at this point. They’re so good cooked in butter! Set aside while you start making the pesto. I usually toast the walnuts in the same skillet and let them cool slightly before proceeding.
3. In the bowl of a food processor, add the walnuts and pulse until it forms a paste. Then add the garlic and pulse until combined. Add the basil, leeks, and a pinch of salt and run the machine until the basil breaks down but there’s still some texture to the mixture. Remove the bowl and then stir in the grated cheese by hand, followed by the Olive oil and Calabrian chili paste.
4. Cook your pasta until al dente in salted water. Drain and reserve at least two cups of pasta water. I usually need about a cup but I’d rather have too much than too little. Toss your pasta with the pesto and some of the pasta water and cook together for a few minutes. I usually do this off the heat. Taste for salt – I add a good pinch or two before serving, as well as the zest of half a lemon. Add more pasta water as needed.

Notes

• WALNUTS: Toast your walnuts in a dry skillet over low heat for a couple of minutes. Stir frequently for even browning. Watch them closely as they can burn quickly!
• CALABRIAN CHILI PASTE: You can always use red pepper flakes! I would start with 1/2 a teaspoon or so if you don’t like it spicy.