It's an indulgent dish. It's comforting, creamy and cheesy. And I'm entering it into this month's Comfort Food Challenge, which is pasta-themed.
Comté Cheese and Leek Penne
1 tsp butter
1 tsp olive oil
salt and pepper
100ml double cream
30g Comté cheese (I used the 12-month Comté)
Bring a pan of water to a boil and add a good pinch of salt. Tip in the pasta and leave to cook for about 10 minutes until tender.
While that's cooking, cut the leek in half lengthways and give it a good rinse under the tap. Slice into rounds (half-moons, actually) and fry gently in the butter and oil until glossy and softened - about 10 minutes. Swirl in the double cream and bring to a simmer. Take off the heat.
At this point the pasta should be cooked - drain it. Grate the Comté cheese into the creamy sauce and toss in the pasta. Taste, adding salt and pepper to season, and serve, with a little more Comté sprinkled on top if you like.