Pasta with Leek and Almonds

Ingredients

• 150 g chopped almond kernels
• 2 slices of toast bread
• 4 tbsp olive oil
• 4 tbsp Sour cream
• 400 g penne pasta
• 2 stalks leek
• 50 g grated Parmesan cheese
• Basil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Roast almonds in a dry pan until light brown.

2. 2.

   Grind 100 g almonds with toast bread and a pinch of salt in an electric food processor. Stir in oil and sour cream, season with pepper.

3. 3.

   Clean and wash leeks; cut the white and pale green parts into rings. Cook pasta in plenty of boiling salted water to al dente. Blanch leeks in boiling water for about 5 minutes. Drain leeks and pasta, mix with almond sauce. Plate, sprinkle with Parmesan and remaining almonds, garnish with basil leaves.

4. 4.

   Serve immediately.