Ingredients

• 1 lb leeks, rinsed
• 2 to 3 tbsp - hazelnut oil
• 1 garlic clove, sliced
• 4 cups - dried penne or other pasta shape
• 1 cup - ricotta cheese
• 1/4 cup - milk
• 1/3 cup - freshly grated parmesan cheese
• 2 tbsp - mixed chopped fresh herbs
• 1/2 tsp - grated lemon peel
• 1/2 sp lemon juice
• olive oil
• parsley sprigs to garnish
• pepper to taste
• salt to taste

How to Make Penne with Leeks and Ricotta

• Preheat oven to 425 degree F (220 C).
• Cut leeks to thick slice.
• Into a roasting pan, place leeks with 2 tablespoons of the oil and the garlic.
• Roast 25 minutes or until lightly browned.
• After 10 minutes, bring a large pan of water to a boil.
• Add pasta, a little olive oil and return to a boil
• Reduce heat and simmer 10 minutes or until pasta is cooked but still firm to the bite.
• Meanwhile, in a small pan, place all remaining ingredients.
• Stir over low heat until melted.
• Heat through 5 minutes without boiling.
• Drain pasta, stir in a little more hazelnut oil and toss with cooked leeks.
• Stir in hot cheese mixture, season with salt pepper and serve at once.
• Garnish with parsley.