You will need

4 servings

280g Sourdough Vortici
2 large potatoes, peeled and diced
2 leeks, sliced thinly 
100g Comté cheese, grated
4 tbsp unsalted butter
Salt and pepper to taste

Optional: Fresh chives for garnish 

Preparation

Step 1

Cook pasta: Bring a large pot of salted water to the boil. Cook the Smoked Vortici pasta according to package instructions until al dente. Drain and set aside.

Step 2

Prepare Potato Purée: boil the diced potatoes in a separate pot of salted water until fork-tender, about 10-15 minutes. Drain the potatoes and mash them with a potato masher or fork until smooth. Season with salt and pepper to taste and set aside.

Step 3

Sauté Leeks: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced leeks to the skillet and sauté until softened for about 5-7 minutes. Season with salt and pepper to taste.

Step 4

Combine ingredients: Drain the cooked pasta in the skillet with the sautéed leeks. Add the remaining 2 tablespoons of unsalted butter to the skillet and toss until the pasta is well coated with the butter and leeks.

Step 5

Assembly: Spoon a generous portion of the warm potato purée  onto each serving plate. Top with a portion of the smoked vortici and leeks mixture.

Step 6

Garnish: Sprinkle grated Comté cheese over the top of each serving. If desired, garnish each dish with fresh chopped chives for a pop of color and flavour.