INGREDIENTS (4 servings)

2 leeks / 10 basil leaves / 50 g of grated parmesan / 150 mL fresh cream / 100 g of speck / 350 pasta (trofie) / extravirgin olive oil / pepper

Cut the leeks and steam them in a pan with oil and half a glass of water. Cover with a lid and cook them till tender (5-8 minutes). Once ready, transfer them in the blender vase with the basil, parmesan and cream, and blend them. In a second pan brown the speck cut in short strips with no seasoning. In the meantime cook the pasta drain it and keep a glass of cooking water. Season the pasta with the leeks cream, if too dense add some cooking water. Complete with the crunchy speck. Season with pepper and serve.