Baked leek, gorgonzola and walnut penne

As it is National Vegetarian Week, here is a delicious pasta dish that 'veggies' and 'non veggies' shall thoroughly enjoy.

A recent survey of the vegetarian food market states that as many as 3.8 million people describe themselves as ‘mainly vegetarian’ (occasionally eat fish) and 1.9m describe themselves as ‘strictly vegetarian’. It’s likely that someone in your family may announce one day that they are no longer eating meat.The majority of us should probably reduce our meat intake anyway, for cost, environmental and health reasons.

cipesFood for thought!!

Baked leek, gorgonzola and walnut penne 

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
200g/7oz walnuts halves
400g/14oz cooked penne pasta

To serve
Garlic bread

Preparation method

• 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. 

Preparation time:  Less than 30 mins
Cooking time: 10 to 30 mins

Serves 4

Enjoy!
Marilyn