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Penne with Leeks and Goat Cheese https://www.metro.ca/userfiles/image/recipes/Penne-poireaux-fromage-chevre-1606.jpg PT15M PT15M PT30M
Boil well-salted water in a deep pot. Add penne and cook 8 to 10 minutes. Melt butter in a pan, brown the Parma ham, diced first. Add leeks and brown gently 3 to 4 minutes. Add lemon juice, chopped basil, salt and pepper. Stir in crumbled goat cheese and the cream. Mix and cook 3 to 4 minutes, to desired consistency. Drain pasta and sauté in the sauce. Serve.
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1 lb (454 g) penne butter as needed 4 oz (115 g) parma ham 250 g leeks rounds 2 Tbsp. (30 mL) lemon juice fresh basil as needed 11 oz (330 g) goat cheese 1/2 cup (125 mL) 15% old-fashioned cream Salt and pepper to taste
Penne with Leeks and Goat Cheese

Penne with Leeks and Goat Cheese

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    penne
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  • butter as needed
  • 4 oz
    (115 g)
    parma ham
  • 250 g
    leeks rounds
  • 2 Tbsp.
    (30 mL)
    lemon juice

  • fresh basil as needed
  • 11 oz
    (330 g)
    goat cheese
  • 1/2 cup
    (125 mL)
    15% old-fashioned cream

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Boil well-salted water in a deep pot. Add penne and cook 8 to 10 minutes.

Melt butter in a pan, brown the Parma ham, diced first. Add leeks and brown gently 3 to 4 minutes.

Add lemon juice, chopped basil, salt and pepper. Stir in crumbled goat cheese and the cream. Mix and cook 3 to 4 minutes, to desired consistency.

Drain pasta and sauté in the sauce. Serve.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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