Pasta with leeks, potatoes and saffron

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Leek100 g
• Potatoes100 g
• Saffron1 pinch
• Vegetable broth300 ml
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Heat the vegetable stock in a small pan and dissolve the saffron in it. Trim the roots and toughest green part of the leek, slice it into thin rings and rinse well; peel the potatoes and cut them into small cubes, about 1 cm.
2. Heat the olive oil in a saucepan over medium-low heat and sweat the leek for 5 minutes, stirring, until soft and translucent.
3. Add the potatoes and the hot saffron stock and cook for 10 minutes over medium heat, until the potatoes start to soften.
4. Add the pasta and cook it in the stock for the packet time, stirring often as for a risotto, until al dente and the liquid is creamy from the potato starch. If it dries out, add a splash of hot water; taste and adjust the salt.
5. Off the heat, stir in the grated Parmigiano Reggiano and serve straight away.