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Leeks and prosciutto pastas

Author: Les Cultures de chez nous
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Pâtes aux poireaux et au prosciutto prêtes en 20 minutes dans une sauce à la crème
Preparation 5
Baking 15
Portions 3
Freezing No
Ingredients
Preparation

Ingredients

  • 454 gr (1 pound) of short pastas up to your choice
  • A spoonful of butter
  • 1 package of 250 gr (3 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 gr (about 10 slices) of minced prosciutto
  • Savello cheese or Québec dry sheep cheese or freshly grated parmesan
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Preparation

  • 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.

Chef's notes