Ingredients:-
Olive Oil – 1 tbsp
Leeks – 3, finely sliced
Garlic Clove – 4-6, finely chopped
Spinach or Kale – 250g, shredded
Crème Fresh or Double Cream – 200ml
Conchiglie (Shell Pasta)
Salt and Pepper – to season
Blue Cheese – 50g crumbled
Method:-
- Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 10 minutes. Stir in the spinach or kale and cook for a few minutes until it begins to wilt. Add the crème fraiche, stir and remove from the heat.
- Cook the pasta in plenty of boiling water following packet instructions. It should be cooked al dente, just enough so that it still has a bite to it. Drain the pasta, put it back in the saucepan, then stir the leek sauce into it. Season well. Serve in bowls with crumbled blue cheese on top.
