Tuesday, 30 November 2010

Leeky Pasta with Ham

You can't go wrong with this dish - it's a winner every time and children love it too. Gorgeous!

3 leeks, trimmed and chopped
400ml chicken stock
olive oil and knob of butter
3 slices of ham, chopped
100g creme fraiche
20g Parmesan
salt and pepper

Pan fry the leeks for 5 minutes, making sure not to brown them. Add 100ml of stock and continue to cook on a gentle simmer until the liquid is absorbed. Continue the same process by adding 100ml of stock at a time until all the liquid has been added. The leeks should be tender and soft. Now add the ham, creme fraiche, seasoning and Parmesan. Stir in the pasta and serve.
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