Penne with Leeks and Almonds
Toast almonds in a dry pan until light brown.
Grind 100 grams (approximately 4 ounces) almonds with the white bread and a little salt in a food processor. Stir in oil and creme fraiche and season with pepper.
Trim leeks, rinse and cut the white and light green parts into rings. Cook penne in plenty of boiling salted water until al dente. Blanch leeks in boiling salted water for about 5 minutes. Drain the leeks and penne and mix with almond sauce. Transfer to plates, sprinkle with Parmesan and remaining almonds and serve garnished with basil leaves.