Wednesday, 23 October 2013

Broccoli and leek blue cheese gluten free pasta

Olive oil
2 leeks
1 head of broccoli
some chard leaves
white wine
about 100g blue cheese (gorgonzola in this case)

gluten free pasta
salt and pepper

Sautee leeks in olive oil.  Add chopped broccoli stalks, and then after a couple of minutes the florets.
Cook pasta according until al dente.
Splosh white wine into veggies.  Simmer.
When veg is nearly done chuck in chunks of blue cheese.
Drain pasta, chuck into veg and season.

It was extremely quick, and extremely tasty.

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