Pennes with leeks and ham

Author: Les Cultures de chez nous
Pennes aux poireaux et jambon
Preparation 15
Baking 10
Portions 4
Freezing No


  • 500 ml (2 cups) of pennes pastas
  • 1 package of 250 g (3 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 of cooked ham
  • 15 ml (1 tablespoon) of butter
  • Finely chopped fresh parsley
  • Salt and pepper up to taste
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  • Boil a large cauldron of well salted water. Soak pennes and cook for 8 to 10 minutes.
  • Dice ham, melt butter in a casserole and brown ham. Add Les Cultures de chez nous sliced leeks and brown slowly for 3 to 4 minutes. Add lemon juice, finely chopped basil, salt and pepper. Add crumbled goat cheese and cream.
  • Mix and cook 3 to 4 minutes, until desired consistency. Drain pastas and brown into the previous sauce.

Chef's notes