Linguinewithgoat’scheese
and caramelisedleek SERVES 4
100 gmbutter,diced
2 largeleeks,white part only,
thinlysliced
400 gmlinguine
1 tbspextra-virginoliveoil,
plusextratoserve
½ bunchrainbowchard,stalks
thinlysliced,leaves
coarselychopped
2 smallzucchini,thinlysliced
300 gm soft goat’s cheese1 Heathalfthebutterina large
fryingpanovermediumheat.
Addhalftheleekandcook,
stirringoccasionally,until
goldenandcrisp(10minutes).
Removefrompanwitha slotted
spoonanddrainonabsorbent
paper.Reservebutterinpan.
2 Cookpastaina large
saucepanofsaltedboiling
wateruntilalmosttender.Drain,
reserving1 cuppastawater.
3 Addoliveoilandremaining
buttertofryingpanandcook
remainingleekwithchardstems
andzucchiniuntiltenderand
butteris nutbrown(5minutes).
4 Returnpastatosaucepan
overmediumheat.Addcooked
vegetables,chardleavesand
reservedcookingwaterand
seasontotaste.Cook,tossing,
untilchardleavesarejustwilted.
5 Dividepastaamongbowls,
topwithgoat’scheeseand
caramelisedleek.Drizzle with
extra oil to serve.➤Fast
GOURMET TRAVELLER 37