Pasta with ham and leeks.
A tasty combination of ham, leeks and Parmesan cheese make for an easy, budget-friendly meal.
- 1 lb short pasta
- 3 leeks
- 2 tbsp unsalted butter
- 12 oz best-quality traditional smoked ham (ideally leg meat)
- 1 cup 35% cream
- 2 tbsp grainy Dijon mustard
- 2 tbsp chopped fresh chives
- 2 oz freshly grated Parmesan (about ½ cup)
1 Put a large pot of salted water on to boil. Cook the pasta according to the package directions, subtracting 1 minute from the cooking time (the pasta will finish cooking in the sauce). Drain the pasta, reserving ⅓ cup of the cooking water, and steam dry the pasta in a colander.
2 Meanwhile, trim the leeks, discarding the dark green ends and finely slicing the white and pale green parts into rings. Rinse well under cool water to remove any grit.
3 Melt the butter in a large skillet over medium-low heat. Add the leeks and saute for 5 to 6 minutes, gently stirring occasionally to prevent the leeks from browning, until the leeks are bright green and tender. Chop the ham into bite-sized pieces and add to the leek mixture.
4 Add the reserved pasta water to the leek mixture along with the cream, Dijon and chives, and heat gently. Add the cooked pasta and the Parmesan to the skillet and stir together until thoroughly combined, about 1 minute. Serve immediately.
Prep and cook time: 1 hour.