Summary

Ingredients

• 1 leek
• 3 tomato (s)
• 125 ml cream
• 50 g Goronzola
• 250 g ribbon pasta, reen
• 1 tablespoon olive oil
• salt and pepper
• basil

Print Recipe Pin Recipe

Instructions

1. Halve the leek lengthways and cut into strips, chop the tomatoes and sauté in olive oil. Steam both in their own juice. When the vegetables are soft, add the cream and season with salt, pepper and basil. Switch back temperature! Finally add the Gorgonzola and let it melt.
2. Serve with green ribbon noodles (freshly cooked al dente).