Leek and ham pasta

    40 min

    Simple and easy to make pasta dish, just for those unexpected lunch guests. Use fresh pappardelle or tagliatelle pasta, or any other pasta shape you have to hand.

    Murcia, Spain
    2 people made this

    Serves: 4 

    • 4 leeks
    • olive oil
    • 2 knobs butter
    • 5 cloves garlic
    • few sprigs thyme
    • 1/2 glass white wine
    • salt and pepper to taste
    • 5-6 slices Parma or Prosciutto ham
    • 1 hardened bread cob
    • 150g mushrooms
    • 1 sprig rosemary
    • 300g fresh pappardelle or tagliatelle pasta
    • 600ml (1 pint) veg stock

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Wash and chop the leeks about 1cm thick.
    2. Heat some of the olive oil and a knob of butter, add 3 of the cloves of garlic (chopped) and some of the thyme, add the leeks and coat in the oil, add the white wine and cook out the alcohol. Add salt and pepper to taste. Cover the leeks with the ham and cook for 30 minutes.
    3. Blitz the mushrooms and the bread to form breadcrumbs. In a frying pan heat some olive oil, the last of the garlic (unpeeled and crushed) and the rosemary, add the breadcrumbs and cook until golden and crisp.
    4. Cook the pasta in salted water for about 2 minutes.
    5. When the leeks are done remove the ham and slice thinly and add back to the leeks, add the butter and the pasta with a bit of the pasta water, mix and serve immediately. Top with the pan rattata.

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