Pasta with Goat’s Cheese and Hazelnuts

Charmaine Lu -
  • 200g casarecce pasta (other short pasta will do)
  • 2 tbsp olive oil
  • 1 sliced leek
  • 30g chopped hazelnuts
  • 2 crushed garlic cloves
  • Pinch of chilli flakes
  • 100g strong goat’s cheese
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Heat the oil in a frying pan and stir in the hazelnuts and leeks. Season well, then gently cook for 10 mins to soften. Mix in the chilli flakes and garlic, then cook for 2 mins more.
  • Stir the cooked pasta into the leek mixture, adding a splash of the cooking water as you do. Add half the cheese and stir to melt, then season to taste and scatter with the remaining cheese and more black pepper to serve.
15 mins
2 serving