Baked leek, gorgonzola and walnut penne
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
Method
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Preheat the grill to its highest setting.
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Melt the butter in a frying pan and add the oil.
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Fry the leek and garlic for about five minutes, or until soft.
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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.
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Add the cooked penne and spoon into four dishes.
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Top the dishes with the rest of the nuts and cheese and place under the grill for three minutes, or until golden-brown.
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Serve with garlic bread.
Ingredients
- 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
To serve
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