Black fusilli with leek & hazelnuts

Method

1. Wash the leek and cut it into very thin slices.
2. Coarsely chop the hazelnuts - just keep a few whole.
3. Heat a non-stick skillet over high heat and when it is hot, toast the hazelnuts for a few minutes until they have released their aroma.
4. At this point, add the leek, lower the heat, add a spoonful of oil, two pinches of salt and pepper, then stir well.
5. As soon as the leek begins to brown, add the milk, cover with a lid and cook for 10 minutes.
6. Turn off the heat and keep covered (the mix will have a rather liquid consistency, which is needed to dress the pasta).
7. Cook the fusilli in plenty of hot salted water and drain them 'al dente'.
8. Toss them in the skillet with the leek and milk dressing, coat well and sauté for 2 more minutes.
9. Top the dishes with grated hard ricotta cheese and serve immediately.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you can't find sepia fusilli (or if you want to make this dish suitable for vegetarians), you can use Barilla's regular fusilli, Riso Gallo's gluten-free fusilli, Giovanni Rana’s fresh fusilli or any other pasta of your choice!

Serving suggestion

Serve with a big colourful salad or vegetable side-dishes. It also goes well with light fish main courses.

Wine selection

Pinot grigio, Sauvignon blanc.

Family tip

Want to turn this recipe vegan? Then use a suitable pasta and replace the milk with a non-dairy substitute of your choice. Leave out the grated cheese.

Dish history

Despite the common and simple ingredients used in this recipe, this pasta dish proves delicate and sophisticated. The sepia fusilli - and their size - lend it a special look, while the warm dressing releases its fine hazelnut and leek aromas. Ideal for almost any occasion, from an easy-going lunch with your family members, to a dinner with friends, up to a special tête-à-tête with your significant other.