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Creamy Garlic Leek Pasta with Toasted Almonds Recipe

Creamy Garlic Leek Pasta with Toasted Almonds recipe


This pasta dish is creamy and full of flavor. We cook leeks and garlic until they're soft, then mix them with almonds and cheese to make a sauce. We mix it with pasta for a yummy meal.


120 ml Olive Oil
3 Leeks
6 Garlic Cloves
50 g Almonds
50 g Pecorino Cheese
450 g Fettuccine
1 Red Bell Pepper
15 g Basil
1/2 tsp Dried Thyme
1/2 Lemon
Salt to taste
Black Pepper to taste


Trim the leeks and slice them into 1cm rounds. Peel the garlic cloves. In a saucepan, combine the leeks, garlic, and 120ml of olive oil. Cook over medium-low heat until soft, about 15 minutes, making sure they don't brown. Remove from heat and let cool.
Toast the almonds in a dry pan over medium heat until golden, about 3-5 minutes, then let them cool completely.
Grate the Pecorino cheese. In a food processor, combine the toasted almonds and grated Pecorino. Pulse until coarsely ground.
Add the cooled leek and garlic mixture to the food processor with half of the infused oil (60ml). Process until smooth, then transfer to a bowl and mix with the almond and cheese mixture.
Chop the basil and dice the red bell pepper. Add them to the leek mixture along with the dried thyme. Squeeze in the juice of half a lemon, and season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/4 cup of pasta water.
Drain the pasta and return it to the pot. Add the leek and almond pesto, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve the pasta in bowls, garnished with additional grated Pecorino and a sprinkle of black pepper.

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