- 2 medium leeks
- 50g (2oz) butter
- 150g (5oz) soft, mild English blue cheese
- 175g (6oz) fusilli pasta
- 55ml (2 fl oz) double cream
Trim the leeks. Split lengthways and slice as finely as possible.
Wash well and drain. Sweat the leeks in the butter until tender. Cut the cheese into cubes and melt into the leeks.
Stir until fully melted then pour in the cream. Boil the pasta in boiling salted water until tender.
Drain well and toss with the cheesy leeks. Serve with a green salad.