Leek noodles with almond sauce

Ingredients for 4 servings:

• 500 g pasta, e.g. penne
• salt water
• 150 g almond flakes
• 2 slices of toast
• salt and pepper
• 4 tbsp olive oil
• 2 tbsp sour cream
• 1 ½ stalk(s) leeks
• 50 g cheese, grated
• 2 sprigs basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy and yet sophisticated

Toast the flaked almonds in a non-stick pan until light brown. Caution: They burn easily! Then, finely grind the flaked almonds with toast and a little salt in a mortar or food processor (leave a few for decoration if desired). Meanwhile, place the pasta on a pan and cook in salted water until al dente. Stir the oil and sour cream into the almond mixture and season with salt and pepper. Trim and wash the leeks, then slice them into thin rings, then fry them lightly in the pan. Add the almond sauce and heat briefly, melting the grated cheese slightly. Drain the pasta, season the leek and almond sauce to taste, and season with basil.