Confit leeks, a creamy soubise sauce, fresh campanelle, herb gremolata and toasted pine nuts make this a perfect comfort pasta.
Serving For Two People
- 300g Campanelle
- 300g lemon & garlic soubise sauce
- 200g confit leeks
- Marinated herb gremolata
Instructions
1) Cook pasta in boiling salted water for 3 minutes
2) Add confit leaks to a sauce pan and heat over medium. Add cream sauce and allow to simmer.
3) Transfer cooked pasta to pan and stir. Salt to taste.
4) Plate in two bowls. Finish with marinated herb gremolata with toasted pine nuts.
Contains dairy, tree nuts
