Summary

Ingredients

• 180 g penne
• salt and pepper
• sugar
• 1 leek
• 1 tablespoon germ oil, or other oil
• 1 mango (s), ripe, approx. 400 g
• 5 tablespoon water
• 1 bunch basil
• 150 g sheep cheese

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Instructions

1. Cook the penne according to the instructions on the packet in plenty of boiling salted water until al dente.
2. In the meantime, clean the leek, cut in half lengthways, wash and cut into pieces about 1 cm thick. Heat the germ oil in a large non-stick pan and briefly fry the leek. Lightly salt and cook covered over medium heat for about 3 minutes.
3. Peel the mango and cut into thin slices from the stone. Cut the slices a little smaller if you like. Add the mango pieces and 5 tablespoon water to the leek and cook covered over a medium heat for about 2 minutes.
4. Wash the basil, shake dry, pluck the leaves, put some of them aside for garnish, cut the rest into strips.
5. Cut the sheep cheese into small pieces with a fork.
6. Drain the penne in a colander.
7. Add the basil to the mango and leek vegetables, season with salt, pepper and a pinch of sugar. Mix in the penne. Spread the mango and leek pasta on plates, sprinkle with the sheep`s cheese and garnish with the basil leaves.