Ingredients
Pasta and Breadcrumb Topping
- 2 Tbsp. extra-virgin olive oil
- 2 oil-packed anchovy fillets
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp. lemon zest (from 1 lemon)
- 1 lb. rigatoni (or pasta of choice)
Sautéed Vegetables and Sauce
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter
- 2 large leeks, roots and tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
- 4 garlic cloves, thinly sliced
- 4 packed cups fresh baby spinach
- 1 cup frozen green peas (no need to thaw)
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup packed fresh basil leaves
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 1/2 cup grated Parmesan, plus more for garnishing
Instructions
- Clean Leeks: Bring a large pot of generously salted water to a boil. Place your sliced leeks in a bowl of water to clean, then drain and pat dry with a paper towel. This removes dirt and grit trapped in the leeks.
- Prepare Anchovy Breadcrumbs: Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add anchovy fillets, smashing and stirring until mostly dissolved in the oil. Add panko breadcrumbs and cook, stirring, until golden and crisp, about 4 to 5 minutes. Remove from heat, stir in lemon zest, transfer to a bowl, and wipe skillet clean.
- Boil Pasta: Add pasta to the boiling salted water and cook until just al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain pasta and return it to the dry pot.
- Sauté Vegetables: In the same skillet used for the breadcrumbs, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add sliced leeks and cook until softened and caramelized, about 7 to 8 minutes. Add garlic and cook for another minute until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Add frozen peas and cook 1 to 2 minutes until heated through. Season with kosher salt and black pepper.
- Blend Sauce: Transfer the vegetable mixture to a blender. Add fresh basil leaves, lemon juice, and 1 cup of reserved pasta cooking water. Blend on high speed until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Return the blended sauce to the skillet or the pot with the drained pasta. Set heat to medium, gradually stream in the remaining 1 cup pasta cooking water along with grated Parmesan. Toss until pasta is well coated and sauce is creamy and bright green. Taste and adjust seasoning with more salt, pepper, or Parmesan as desired.
- Serve: Spoon pasta into bowls and sprinkle with the prepared anchovy breadcrumbs. Garnish with extra grated Parmesan, cracked black pepper, and a drizzle of olive oil for extra flavor and texture.
Notes
- Make sure to clean the leeks thoroughly to avoid gritty texture in the dish.
- Pasta cooking water adds starch to the sauce making it creamy without cream.
- Anchovy breadcrumbs add a savory umami crunch but can be omitted for a vegetarian-only version.
- Fresh basil and lemon juice brighten the sauce and balance the richness.
- Use a sturdy pasta like rigatoni or penne to hold the creamy sauce well.
- Reserve some extra Parmesan for serving to enhance the cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
