Creamy Leek and Blue Cheese Pappardelle

Informations supplémentaires

30 min. | 811 kcal | easy | Vegetarian, Favorite | Printable version

1. Setup Thinly slice the leek. Chop the garlic, parsley and spinach. Crush the nuts.

2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 4-5 minutes until tender. Keep 1/2 ^2P | 2/3 ^3P cup of the cooking water then drain the pasta.

3. Cook the leek Heat a drizzle of oil in a pan over medium high heat. Cook the leek 3-5 minutes. Add salt and pepper. Add the garlic and spinach and cook for 2-3 minutes.

4. Toast the nuts Heat a small skillet over medium-high heat. Toast the nuts 3-4 minutes until golden brown. Remove from the pan.

5. Add the cream Add the cream and blue cheese to the pan with the leek. Mix over medium heat for 2-3 minutes. Add the pasta and the cooking water and cook for 1-2 minutes. Add salt and pepper to taste.

6. Plate your dish Serve the pasta and garnish with the parsley and nuts. Bon appétit!

180gEgg Pappardelle Pasta

80gBlue Cheese

180mlCream 18%

40gBaby Spinach

30gWalnuts

2unitGarlic Clove(s)

1unitFresh Italian Parsley

1unitLeek(s)

What you need pans, pot, strainer, tongs

811 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 87g

29%

fat 40g

62%

cholesterol 160mg

53%

fiber 8g

32%

protein 30g

saturated 18g

90%

sodium 593mg

25%

sugar 7g

trans 0g