Gorgonzola, leek and walnut linguine recipe
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Colander
- Wooden spoon
- Grater
- Microplane
- Baking sheet
- Plate
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
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