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. 

Ever since I tasted the different maturities of Comté cheese, I couldn't get it out of my mind. And while we often use traditional Italian cheeses like Parmesan and Grana Padano in a pasta dish, I knew the French Comté would lend something different to it.

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. 

Have a favourite pasta recipe that you find especially comforting? Want to share it with the world? Then enter it into the Comfort Bites Comfort Food Challenge. Look forward to seeing them all!