Leek, feta cheese and dried tomato pastas
20
10
4
No
Ingredients
- 500 g of pasta, up to choice
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of sun-dried tomatoes in oil, sliced into fine strips
- 250 ml (1 cup) of feta cheese. crumbled
- 125 ml (1/2 cup) of cooking cream
- 125 ml (1/2 cup) of fresh basil, finely chopped
- 15 ml (1 tablespoon) of fresh thyme, finely chopped
- Half a lemon juice
- Salt and pepper
Preparation
Side-by-side mode
- Cook pasta al dente. Drain and set aside.
- Sauté sliced leeks in 30 ml (2 tablespoons) of olive oil for about 5 minutes. Add cream, lemon, tomatoes and herbs, then mix with the pasta. Salt and pepper. Stir in the cheese and continue cooking for another minute.
- Serve hot.
