Blue cheese, cream and green peppercorn tagliatelle

Fairlady
5 servings
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Starch

By Food24 November 03 2009
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Ingredients (10)

15.00 ml fresh chillies — 573
5.00 ml butter
1.00 leeks — chopped
1.00 garlic — cloves, chopped
125.00 ml wine — white
500.00 ml cream
15.00 ml green peppercorns
300.00 g blue cheese — Danish
500.00 g pasta — tagliatelle, cooked al dente
0.00 blue cheese — Danish
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Method:

In a saucepan, heat the olive oil and butter. Add the chopped leeks and garlic and cook until lightly browned.
Pour in the white wine and reduce by half. Add the cream and peppercorns and cook for another five minutes over a medium heat to reduce further.
Remove from the heat and crumble in the blue cheese; stir until melted.
Return to the heat and add the pasta. Stir until heated through.
Serve with extra blue cheese crumbled over.



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