Blue cheese, cream and green peppercorn tagliatelle

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 10
Servings 5
Time

Ingredients

  • 15
    ml
    olive oil
  • 5
    ml
    butter
  • 1
    leek, chopped
  • 1
    clove garlic, chopped
  • 125
    ml
    white wine
  • 500
    ml
    cream
  • 15
    ml
    green peppercorns
  • 300
    g
    Danish blue cheese
  • 500
    g
    tagliatelle, cooked al dente
  • Danish blue cheese, to serve
 

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.
 

Read more on: starch  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.