Ingredients

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and freshly ground pepper
• 12 ounces (375 grams) short pasta
• 4 whole wild leeks
• 2 tablespoons hazelnuts
• 2 cups wild leeks, chopped
• 1/3 cup extra virgin olive oil
• ¼ cup pecorino romano cheese, grated
• ¼ cup pasta cooking water
• 2 ounces (60 grams) ricotta salata, shaved
• Salt and freshly ground pepper

Method

Preheat oven to 400 F.

Toss cherry tomatoes with olive oil, salt and pepper. Place cut side up on baking sheet and bake for 20 to 25 minutes or until skin is browned and tomatoes have softened. Scrape into a bowl along with any juices.

Bring large pot of salted water to boil. Add pasta and boil for 10 to 12 minutes or until al dente. Just before draining, add whole leeks to pot to blanche. Drain, reserving ¼ cup pasta cooking water.

Place hazelnuts in food processor while pasta is cooking, and grind nuts until roughly chopped. Add chopped leeks and olive oil and process until still slightly chunky. Stir in pecorino cheese. Toss with pasta along with the cherry tomatoes, any juice and pasta cooking water. Season with salt and pepper to taste. Place on four serving plates and sprinkle with ricotta salata. Top with one blanched wild leek each.