Pasta with leek and Gorgonzola sauce from Winter Food by Jill Norman
Small pasta is best for this dish; I use small shells, maloreddus, or small twists like trofie.
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Ingredients
- 2 leeks, finely sliced
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 30 g butter
- 100 ml double cream
- 70 g Gorgonzola
- salt
- freshly ground black pepper
- 180 g pasta
- 10 sage leaves, torn or sliced
- Parmesan, to serve
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