Penne with leeks and ham
15
10
4
No
Ingredients
- 500 ml (2 cups) of penne pasta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of goat cheese
- 125 ml (1/2 cup) of 15% cooking cream
- 30 ml (2 tablespoons) of lemon juice
- 250 g (9 oz) of cooked ham
- 15 ml (1 tablespoon) of butter
- Fresh basil, finely chopped
- Salt and pepper, to taste
Preparation
Side-by-side mode
- Bring a large pot of well-salted water to a boil. Add the penne and cook for 8 to 10 minutes.
- Cut the ham into small dice, melt the butter in a saucepan and brown the ham. Add the Les Cultures de chez nous sliced leeks and gently sauté for 3 to 4 minutes. Add the lemon juice and chopped fresh basil, then season with salt and pepper. Stir in the crumbled goat cheese and the cream.
- Mix and cook for 3 to 4 minutes, until the desired consistency is reached. Drain the pasta and toss it in the sauce.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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