Primavera pennes

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 40
Baking 35
Portions 4
Freezing No


  • 400 gr of pennes pastas
  • 500 ml (2 cups) of chicken broth
  • 1 leek into thin slices
  • 1 red onion
  • 1/2 red pepper into thin slices
  • 12 asparagus tips, into chunks of 5 cm
  • 200 ml (3/4 cup) of cooking cream
  • 45 ml (3 tablespoons) of butter
  • 60 ml (4 tablespoons) of parmesan cheese
  • 15 ml (1 tablespoon) of parsley and mint
  • Salt and pepper up to taste
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  • Bring broth to a boil. Cook vegetables. When cooked, set under cold water. Set aside vegetables and broth. Cook pastas. Drain and set aside.
  • Bring to a boil cream. Add butter and parmesan. Simmer for 2 to 3 minutes. Add to the sauce drained vegetables and heat without boiling. Season with herbs. Salt and pepper.

Chef's notes

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