This three cornered leek and ricotta pasta uses foraged three cornered leek to great effect, making a delicious one pot pasta dish you’ll want to eat over and over again.
Three cornered leek is a lovely edible plant that I like to use often in my cooking. I love to use it in soup, but this pasta is wonderful when I want something more filling.
In the U.K., three cornered leek is an invasive species, and it’s an offence to cause it to grow in the wild. Because of this, it’s great to forage! You can recognise three cornered leek by the three sides flower stalk and white bell shaped flowers with green lines through the petals. Of course, if you’re ever in doubt make sure you find an expert to check with before eating it.
You can eat all parts of three cornered leek (bulb, leaves and flowers) raw or cooked – so it’s very easy to use and prepare.
It has a similar flavour to a mild spring onion crossed with a leek which is absolutely delightful. So, if you see some, pick and take it home and make this yummy pasta with it.
The Ingredients
- Pasta – use any dried pasta shape you wish. I like penne with this recipe.
- Ricotta – ricotta cheese works well with three cornered leek because it’s so mild. It allows the three cornered leek flavour to sing through while providing that gentle, creamy background.
- Creme fraiche – this is really used for texture here, to add a touch of creaminess to the sauce. I use full fat rather than reduced fat creme fraiche.
- Three cornered leek – for this recipe, we only use the leaves of the plant (though you can use the flowers as a garnish like I have). You can use the other parts of the plant to make a really tasty pesto if you like – just whizz them up with olive oil, garlic and pine nuts.
Top Tips
- When you are picking the three cornered leek, pull out the entire plant, including the bulb. Then trim off the bits you need. As mentioned above, you can use the extras to make pesto.
- As with any foraged plant, give it a really good wash under running cold water before you use it.
- You can make this pasta in advance and store it in the fridge for up to 5 days – it’s perfect for lunch prep. You can eat it hot or cold.
Three Cornered Leek and Ricotta Pasta
Ingredients
- 400 grams pasta
- 150 grams three cornered leek leaves only
- 250 grams ricotta
- 2 tablespoons creme fraiche
Instructions
- Bring a large pan of water to the boil and cook the pasta according to packet instructions.
- Meanwhile, prep your three cornered leek by washing well in cold water then cutting into slices approximately 1 inch in size.
- When the pasta is cooked, drain (reserving one cup of the pasta water) then return to the pan with the pasta water. Put on a low heat and add the ricotta, pasta and three cornered leek.
- Cook gently, stirring often, for 2 minutes until the sauce is well mixed and the three cornered leek has wilted.
- Serve topped with three cornered leek flowers, if you wish.
Video
Nutrition
More 15 minute pasta dishes:
- 15 Minute Creamy Garlic Mushroom Pasta
- Vegetarian Halloumi Pasta
- Creamy Courgette Pasta
- 15 Minute Creamy Chorizo and Leek Pasta
- Salami and Tomato Pasta
- Sausage and Broccoli Pasta
- Beetroot and Feta Pasta
This three cornered leek pasta is economical, fast and tasty – enjoy!