recipes
Orecchiette with blue cheese, walnuts and baby spinach
Serves: 4
2011-11-11
Ingredients
- 400g orecchiette pasta
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 2 leeks, sliced thinly
- 180ml single cream
- 300g fresh baby spinach leaves
- 100g walnuts, chopped roughly
- 150g light blue cheese
- chopped parsley
Method
Start by cooking the pasta in boiling water while you make the sauce. Heat the oil in a frying pan and add the garlic and leeks . Sweat them for about 5 minutes, till the leeks are soft. Add the cream, season well with salt and pepper and continue to cook for a few minutes to reduce the cream. Next, add in the cooked pasta, baby spinach leaves, walnuts, and crumble in the blue cheese. Continue to cook for just one minute more, so that the blue cheese begins to melt and creates a rich, creamy sauce for the pasta. Serve the creamy pasta in large plates, sprinkled with chopped parsley.
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