Leek and Gorgonzola Pasta

Recipe by Izzy Knight
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons olive oil
  • 2
    cups finely chopped onions
  • 6
    cups chopped leeks (, white and pale green parts only, about 6 medium leeks)
  • 1
    bunch green onion, sliced (white part only)
  • 12
    cup chopped shallot
  • 1
    cup crumbled gorgonzola (, or other blue cheese)
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DIRECTIONS

  • Heat oil in heavy large skillet over medium heat.
  • Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
  • Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain well, reserve 1/2 cup pasta cooking liquid.
  • Return pasta to same pot.
  • Add onion mixture, toss to combine.
  • Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
  • Mix in cheese, season with salt and pepper.
  • Transfer to large bowl, serve.
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