Pasta with leek and taleggio fondue

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Leek120 g
• Taleggio25 g
• Reduced-fat milk40 ml
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile trim the root and the toughest green part off the leek, slice it into thin rounds and wash them in a bowl of water to remove grit; cut the rind off the taleggio and dice it.
3. Heat the olive oil in a frying pan over low heat, add the leek with a splash of water and a pinch of salt and sweat it covered for 10 minutes, until soft and sweet.
4. Meanwhile add the pasta to the water and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. Add the milk and taleggio to the leek and stir over gentle heat for 2–3 minutes, until the cheese has melted and the sauce is smooth; don't let it boil.
6. Drain the pasta, keeping a small ladle of the cooking water, and stir it vigorously into the sauce, loosening if needed; finish with black pepper.