Green Tikka Courgette & Pea Fusili Pasta Salad
Feeds: 4
20 minutes
Fusilli
Leek and Gorgonzola Fusilli Bake
A nutmeg béchamel with gorgonzola melted through and leeks cooked down in butter. Mozzarella and thyme on top, then under the grill.
Alannah Wiseman
Feeds: 2
25 minutes
Ingredients
- 150g of Northern Pasta Co Fusilli
-
50g of salted butter
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1 small leek, finely chopped
-
1 clove of garlic, finely chopped
-
25g of plain flour
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200ml of whole milk
-
Quarter of a fresh nutmeg, finely grated
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80g of Gorgonzola
-
50g of grated mozzarella
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Few sprigs of fresh thyme, leaves only
Fusilli
From: £4.95
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
Add half the butter to a frying or sauté pan and leave to melt over a medium heat. Once melted add the leek and fry for 5 minutes until softened, then add the garlic and fry for a further couple of minutes. Once cooked down and softened leave to one side.
3
Add the fusilli to the boiling water and cook for 6 minutes until al-dente.
4
In a small sauce pan add the remaining half the butter over a medium heat, once melted add the flour and whisk together to form a roux. Cook out the flour for a couple of minutes before slowly pouring in the milk, whisking to ensure no lumps. Once all the milk has been added season well with salt and pepper and grate in the nutmeg. Add the Gorgonzola then leave to melt and for the béchamel to come to a simmer and thicken, stirring to ensure the bottom doesn’t burn.
5
Drain the fusilli once cooked and add back into the pan. Pour in the thickened béchamel and the cooked leek. Stir together and taste for seasoning before pouring into an oven proof dish. Sprinkle over the mozzarella and thyme leaves then place under a preheated grill. Grill for 5 minutes or until golden brown and bubbling. Serve immediately.
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