Ingredients:

• 1 lb leeks, rinsed
• 2 to 3 tbsp – hazelnut oil
• 1 Garlic clove, sliced
• 4 cups – dried penne or other Pasta shape
• 1 cup – ricotta cheese
• 1/4 cup – Milk
• 1/3 cup – freshly grated parmesan cheese
• 2 tbsp – mixed chopped fresh herbs
• 1/2 tsp – grated Lemon peel
• 1/2 sp Lemon juice
• Olive oil
• Parsley sprigs to garnish
• pepper to taste
• salt to taste

Method:

1. Preheat oven to 425 degree F (220 C).
2. Cut leeks to thick slice.
3. Into a roasting pan, place leeks with 2 tablespoons of the oil and the garlic.
4. Roast 25 minutes or until lightly browned.
5. After 10 minutes, bring a large pan of water to a boil.
6. Add pasta, a little olive oil and return to a boil
7. Reduce heat and simmer 10 minutes or until pasta is cooked but still firm to the bite.
8. Meanwhile, in a small pan, place all remaining ingredients.
9. Stir over low heat until melted.
10. Heat through 5 minutes without boiling.
11. Drain pasta, stir in a little more hazelnut oil and toss with cooked leeks.
12. Stir in hot cheese mixture, season with salt pepper and serve at once.
13. Garnish with parsley.