Quick recipe finder Baked leek, gorgonzola and walnut penne
- 100g/3½oz unsalted butter
- 1 tbsp olive oil
- 2-3 leeks, finely sliced
- 1 garlic clove, crushed
- 100g/3½oz frozen peas
- 1 tbsp chopped fresh tarragon
- ½ lemon, juice only
- 150g/5½oz crème fraîche
- 150g/5½oz gorgonzola (or a similar vegetarian blue cheese)
- 200g/7oz walnuts halves
- 400g/14oz cooked penne pasta
Preheat the grill to its highest setting.
Melt the butter in a frying pan and add the oil.
Fry the leek and garlic for about five minutes, or until soft.
Add the peas, tarragon and lemon juice. Stir in the crème fraîche along with half of the gorgonzola and half of the walnuts until warmed through.
Add the cooked penne and spoon into four dishes.
Top the dishes with the rest of the nuts and cheese and place under the grill for three minutes, or until golden-brown.
Serve with garlic bread.
Sardine and kale spaghetti
This recipe is from…
Something for the Weekend
Recipes from this episode