Leek & Prosciutto Pasta

Pâtes aux poireaux et au prosciutto prêtes en 20 minutes dans une sauce à la crème
Preparation 5 min
Baking 15 min
Portions 3
Freezing No


  • 1 pound (454 gr) short pasta of your choice
  • A good-size knob of butter
  • 2 leeks, sliced (3 cups)
  • 1/4 cup (60 ml) chicken broth
  • 1/4 cup (60 ml) cooking cream
  • 5 oz (150 gr), or about 10 slices minced prosciutto
  • Grated Savello, dry sheep cheese or Parmesan cheese.
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  • Cook pasta "al dente" in generously salted boiling water. Drain and set aside.
  • In the meantime, heat butter in a sauce pan and brown leeks and prosciutto for 4 to 5 minutes. Season lightly, add broth and cream and reduce to low heat for 2 minutes. Add cooked pasta and mix well.
  • Garnish with cheese, pepper and serve immediately.

Chef's notes