Mango Leek Pasta

Ingredients

• 180 g mini penne
• Salt
• 200 g leek (1 stalk)
• 1 tbsp sprouting oil
• 400 g ripe mango (1 ripe mango)
• 1 bunch Basil
• 100 g sheep cheese
• Pepper
• a pinch of sugar

Instructions

1. 1.

   Cook the penne according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile, clean the leek, halve it lengthwise, rinse and cut into about 1 cm thick pieces.

3. 3.

   Heat the sprouting oil in a large non-stick pan and quickly sauté the leek. Lightly salt and cover over medium heat for about 3 minutes to steam.

4. 4.

   Peel the mango and slice off the stone; cut the slices into thinner rounds as desired.

5. 5.

   Add the mango pieces and 5 tbsp water to the leek, cover and cook over medium heat for about 2 minutes.

6. 6.

   Wash the basil, shake dry, pluck the leaves, set aside a few for garnish, and cut the rest into strips.

7. 7.

   Break the sheep cheese into small pieces with a fork. Drain the penne in a colander.

8. 8.

   Add the basil to the mango-leek mixture, season with salt, pepper and a pinch of sugar. Fold in the penne. Plate the pasta, sprinkle with sheep cheese and garnish with basil leaves.