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    Gorgonzola and kale pasta

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    Gorgonzola and kale pasta

    A vegetarian dish ready in 25 minutes

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 1 ½ tbsp olive oil
    • 2 large garlic cloves, sliced
    • 2 leeks, finely sliced
    • 200 g curly kale
    • 350 g penne dried pasta
    • 200 ml half fat crème fraîche
    • 75g gorgonzola, crumbled


    1. Heat the oil in a large frying pan over a low heat and sweat the garlic and leaks for about 8 minutes, until softened.
    2. Blanch the kale in boiling salted water for 1-2 minutes until just wilted. Drain well and add to the softened leeks.
    3. Meanwhile, cook the pasta in boiling water according to the packet instructions, until al dente. Drain, reserving a ladleful of cooking water and add the pasta and water to the pan with the vegetables. Stir over a medium-high heat until most of the liquid has been absorbed. Remove from the heat and stir in the crème fraîche, gorgonzola and some black pepper. Serve immediately.

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    Drinks recommendation

    Barbera is a smooth Italian red with red berry flavours. It’s fresh enough to cut through crème fraîche, yet vibrant enough to handle gorgonzola.
    Araldica Albera 2007 Barbera d'Asti, Piedmont, Italy 81777 http://www.waitrosewine.com/230201025/Product.aspx?SearchTerm=81777


    Average user rating

    5 stars