Prep 15 mins
Cook 20 mins
BBCgoodfood.com recipe that jumped out at me while I was at the Dr's office. Photocopied it and then forgot about it. It comes from a November 2003 (The Dr's wife & I share recipes and she had left the magazine there by mistake.)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large leeks, total weight about 1lb, thinly sliced
- 16 ounces penne rigate or 16 ounces your favourite pasta
- 6 3⁄4 ounces creme fraiche or 6 3⁄4 ounces sour cream
- 1 tablespoon coarse grain mustard
- 4 3⁄8 ounces danish blue cheese, roughly diced
- 8 sun-dried tomatoes packed in oil, drained and thinly sliced
- 7 7⁄8 ounces baby spinach leaves
- salt, to taste
- fresh coarse ground black pepper, to taste
- crushed red pepper flakes, to taste (optional)
- chopped pistachio nut (to garnish)
- Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
- Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions.
- Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
- Stir until the cheese melts.
- Season the leeks mixture with salt and pepper, to taste.
- Take off the heat.
- Drain the pasta, reserving the cooking water.
- Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
- Add crushed red pepper flakes, if using.
- Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
- Toss in the remaining cheese and serve.