Leeks

Leeks and prosciutto pastas

Name: Leeks and prosciutto pastas
Prep time: 20 min
Cook time: 15 min
Yield: 3
Cuisine: Plats principaux
Ingredients: 454 g (1 pound) of short pastas up to your choice; A spoonful of butter; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 60 ml (1/4 cup) of chicken broth; 60 ml (1/4 cup) of cooking cream; 150 g (about 10 slices) of minced prosciutto; Savello cheese or Québec dry sheep cheese or freshly grated parmesan

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Author: Les Cultures de chez nous

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Preparation 5

Baking 15

Portions 3

Freezing No

Ingredients Preparation

Ingredients

454 g (1 pound) of short pastas up to your choice
A spoonful of butter
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
60 ml (1/4 cup) of chicken broth
60 ml (1/4 cup) of cooking cream
150 g (about 10 slices) of minced prosciutto
Savello cheese or Québec dry sheep cheese or freshly grated parmesan

Preparation

Side-by-side mode

Cook pastas until ''al dente'' into generously salted boiling water. Drain and set aside.
Meanwhile, in a pan, heat butter and fry sliced leeks and prosciutto for about 4 to 5 minutes. Season lightly, add broth and cream and reduce at low heat for 2 minutes. Add cooked pastas and mix well.
Garnish with cheese, pepper and serve right away.