Gorgonzola, leek and walnut linguine
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Gorgonzola, leek and walnut linguine
Naturally creamy and slightly bitter in flavour, walnuts are the wrinkly, brain-like fruit of the walnut tree and a versatile storecupboard ingredient in both sweet and savoury cooking. Here, they contrast sweet leeks in a creamy blue cheese sauce for pasta – a quick and comforting dish for a cold winter night
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
912Kcal
Fat
50gr
Saturates
20gr
Carbs
82gr
Sugars
7gr
Fibre
10gr
Protein
29gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 50g walnut halves
- 1 echalion shallot, finely chopped
- 250g leeks, trimmed, halved lengthways and sliced
- 200g linguine
- 60g full-fat crème fraîche
- 75g (rindless weight) Taste the Difference Gorgonzola dolce*, cut into chunks
- 25g parmesan, finely grated
- 1 tbsp chopped fresh tarragon
- zest of ½ lemon, plus 2 tsp juice
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the walnuts and toast for 2-3 minutes until smelling nutty. Scoop out with a slotted spoon and set aside to cool. Roughly chop.
- Add the shallot, leeks and a pinch of salt to the oil remaining in the pan and cook for 10-12 minutes until soft. Meanwhile, add the linguine to the boiling water and cook according to pack instructions.
-
Stir the crème fraîche, Gorgonzola and parmesan into the leek mixture until coated. Reduce the heat to low and cook gently until melted. Stir through the tarragon and lemon zest and juice. Reserve a mug of the pasta water, then drain the linguine. Toss the linguine through the creamy leek mixture, adding just enough pasta water to coat. Divide between two shallow bowls, season with black pepper and scatter over the toasted walnuts to serve.
*Use a vegetarian soft blue cheese, if required.
