Comté Cheese and Leek Penne
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
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
Serves 4
Ingredients
300g penne
1 leek
1 tsp butter
1 tsp olive oil
salt and pepper
100ml double cream
30g Comté cheese (I used the 12-month Comté)
Method
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.
Ooh this dish looks lush, I don't think I've ever had Comte before but leeks and pasta are always fab and the cheese sounds delicious:-)
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