Clean and cut leeks (only the lighter-coloured part) into thin slices. Stir in a pan with a little oil, adding a little water if needed and leaving the lid on. Leeks must become soft and almost creamy. Remove the lid and let dry, add cheese and mix using a spoon until creamy.
Cook Stelle al Salmone e Aneto in salted water, drain and season with butter melted in a pan with a little water. Place a little leek cream in a dish, then add Stelle and finish with a pinch of pink peppercorn crushed in a mortar.