Recipe by: Adapted from Cuisine et Vins de France, March 2001
Busy:10 min, Total prep time: 25 min
Chop the dark green ends of the leeks and discard any outer damaged or wilted leaves. Slice each leek lengthways through its middle, starting from the green end and stopping one inch short off the root, so that all the leaves are kept together (easier for washing). Wash the leaves one by one thoroughly and cut into 1 cm-width strips. Discard the roots.
Melt half the butter and 1 tablespoon oil in a large frying pan and add the leeks. Reduce the heat to a minimum and soften for 3-4 minutes. Add the crumbled chicken stock half-cube, 15 cL hot water, pepper generously and simmer, uncovered, for 15 minutes or until most of the juices have been absorbed and the leeks are meltingly tender.
Meanwhile, grate the cheddar using the larger holes of your grater and cook the pasta al dente according to packet instructions.
In a serving bowl, add the oil and the remaining butter chopped into small pieces. Drain the pasta and toss them into the bowl. Add the leeks and half the cheese and mix well. Sprinkle the remaining cheese on top and serve immediately.