Pasta dishes are simply always delicious!
Halve the white of the leek lengthwise and then cut into very fine strips – about as fine as the noodles. Do the same with the chili peppers – cut in half, remove the stem and seeds and cut into strips. Sauté leek and chili in olive oil, douse with clear soup and season with salt, pepper and enough nutmeg. Add the whipped cream and simmer for 5 minutes. Add the cooked pasta – mix well.
For the pesto, blanch the greens of two leeks in boiling salted water for 3 minutes, then rinse, dry and whisk in a blender with olive oil, pepper, salt and a touch of sugar. Toast the pine nuts without fat. Put the pasta with the leek sauce on plates, add a spoonful of pesto and the pine nuts.