Perhaps your new favorite bean dish:
In a large saucepan, bring enough water to a boil.
In the meantime, melt the butter. Sauté the leek, onion and garlic in it. Add the white wine. Do the leek for five minutes with the lid closed.
Lift out a good half of the leek with a skimmer. Set aside. Do the rest of the leeks for another ten minutes.
Season the boiling water with salt and pour in the pasta. Cook until al dente, stirring occasionally.
Add the crème fraîche to the leek in the frying pan and mash both as finely as possible. Bring the sauce to the boil again. Add the leek strips set aside and the parsley. Season the sauce with salt, pepper and a pinch of nutmeg.
Drain the pasta, drain well, then mix on the spot with the leek sauce. To taste, sprinkle a tiny bit of freshly grated Parmesan on top Form and enjoy on the spot.
What goes with it: In summer serve a simple tomato salad beforehand, in winter a borlotti bean salad sprinkled with Parmesan or possibly Sbrinz shavings.
(*) Gnocchetti are originally a Sardinian pasta specialty. They are the same small, elongated, ribbed shells.
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