Leeks and prosciutto pastas
5
15
3
No
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.
