Photo: Sorin Gheorghita
Baked leek, gorgonzola and walnut penne
12 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1046
Calories
28g
Protein
31g
Fat
165g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz unsalted butter
- 1 tbsp olive oil
- 2-3 leeks
- 1 garlic
- 100g/3½oz frozen peas
- 1 tbsp chopped fresh tarragon
- ½ lemon
- 150g/5½oz crème fraîche
- 150g/5½oz gorgonzola
- 200g/7oz walnuts
- 400g/14oz cooked penne pasta
- garlic bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes