Spaghettini with Gorgonzola, Leeks and Shallots Recipe

Spaghettini with Gorgonzola, Leeks and Shallots Recipe

  • 4 tablespoons olive oil
  • 2 cups finely chopped onions
  • 6 cups chopped leeks (white and pale green parts only; about 6 medium leeks)
  • 1 bunch green onions (white part only), sliced
  • 1/2 cup chopped shallots
  • 1 pound spaghettini
  • 1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)
  1. Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
  2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.
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