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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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