- 16 ounces rigatoni ½ cup pasta cooking water reserved
- 2 teaspoons neutral cooking oil
- 1 leek trimmed scrubbed, and thinly sliced
- 1 tablespoon butter
- 2-4 garlic scapes depending on your preference for how garlicky you'd like to dish to be
- 1 cup fresh parsley leaves 10-12 leaves reserved for garnish
- 2 tablespoons extra virgin olive oil
- ¾ cup dry white wine or vegetable stock plus more as needed
- ½ cup heavy cream
- 4 ounces baby spinach optional
- ¼ cup pine nuts
- 2 teaspoons lemon zest reserve the lemon for another use
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Prepare the garlic scapes:
As the leek cooks, combine the garlic scapes, parsley, and extra virgin olive oil in a food processor and pulse until finely minced.
Finish the rigatoni:
Add the reserved pasta cooking water, the rigatoni, and the spinach if using. Toss to combine and cook for 2-4 minutes until the rigatoni is glossy and al dente and the spinach is wilted. Taste and season to your preferences.
Prepare the garnish:
In a small skillet, add the pine nuts and turn the heat to medium-low. Cook, tossing regularly, for 1-2 minutes until toasted.
Transfer the pine nuts to a bowl. Tear the reserved parsley leaves and add them to the pine nuts. Add the lemon zest and extra virgin olive oil and sprinkle with salt.
Calories: 625kcal | Carbohydrates: 87g | Protein: 17g | Fat: 24g | Sodium: 43mg | Fiber: 4g | Sugar: 3g | Vitamin C: 1mg