for 2 people

Pasta

200 g	pasta
	salted water, boiling

Crumb topping

1 tbsp	olive oil
3 tbsp	breadcrumbs
1	garlic clove, squeezed

Leek

½ tbsp	olive oil
250 g	leek, cut into thin slices
50 g	grated Parmesan
1 tbsp	white almond cream
	salt and pepper to taste

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 200 ml of the cooking water. Return the pasta to the pan, cover and keep warm.

Crumb topping

Heat the oil in a wide non-stick frying pan. Reduce the heat, add the breadcrumbs and garlic, sauté for approx. 4 mins. Remove, set the breadcrumbs aside.

Leek

Heat the oil in the same pan. Add the leek, sauté for approx. 8 mins. Pour in the reserved pasta water and bring to the boil. Add the parmesan and almond butter, mix, season.

To serve

Add the pasta to the leeks, mix, heat through, and serve. Sprinkle the reserved breadcrumbs over the top.

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