Pasta Casserole with Potatoes and Leeks

For the pasta casserole, wash the potatoes, peel and cut into small cubes. Remove the outermost leaf from the leek. Cut the leek lengthwise until just before the root, so that the leaves still hold together.

Now wash so that soil is removed from all layers, shake dry and cut into fine strips. Wash parsley and lovage, chop with stems, cook everything together in the strong vegetable broth.

Puree with a hand blender, season with salt, pepper and nutmeg from a mill. Cook the pasta according to package instructions, strain, rinse in cold water and let dry a bit in a towel.

Cut the noodles into portions and put them into baking dishes suitable for serving. Add the egg and cream to the cooled potato and leek mixture and pour over the pasta.

Sprinkle with Parmesan and place in the oven at 180 degrees for 15 – 20 minutes.

Preparation Tip:

The Ligurian trofie are small durum wheat semolina pasta turned by hand. They are perfect for any pasta casserole - traditionally they are served together with potatoes.

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