One-Pot Rigatoni with Leek, Peas and Lemon

Rigatoni cooked with leek and peas directly in the broth, and at the end ricotta and Parmesan create a creamy sauce. With lemon and fresh parsley, this becomes a springlike one-pot dish.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 400 g Rigatoni
• 300 g Leek
• 1 pc Onion
• 2 pc Garlic cloves
• 250 g Peas (frozen)
• 150 g Ricotta
• 50 g Parmesan, freshly grated
• 750 ml Water
• 1 pc Vegetable stock cube
• 1 pc Lemon (organic)
• 2 tbsp Olive oil
• 1 pinch Chili flakes
• 1 bunch Parsley
• Salt
• Black pepper

Method

1. Trim the leek, wash it thoroughly and slice it into thin rings. Finely dice the onion and garlic.
2. Heat the olive oil in a large pot with a lid. Sweat the onion and garlic in it for 3 minutes until translucent.
3. Add the leek and chili flakes and sauté for about 3 minutes, stirring.
4. Add the rigatoni dry to the pot. Add the water and vegetable stock cube, bring to a boil and season with salt.
5. Simmer over medium heat without the lid for about 10 minutes, stirring frequently, until the pasta is nearly cooked and most of the liquid has reduced.
6. Stir in the peas and let them cook for 3 minutes.
7. Remove the pot from the heat. Stir in the ricotta, Parmesan and grated lemon zest. Season to taste with lemon juice, salt and pepper.
8. Wash the parsley, pick off the leaves and chop finely. Sprinkle over the pasta and serve immediately.