Cheesy Leek And Spinach Pasta - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 large leeks, total weight about 1lb, thinly sliced
16 ounces penne rigate or 16 ounces your favourite pasta
6 3/4 ounces creme fraiche or 6 3/4 ounces sour cream
1 tablespoon coarse grain mustard
4 3/8 ounces danish blue cheese, roughly diced
8 sun-dried tomatoes packed in oil, drained and thinly sliced
7 7/8 ounces baby spinach leaves
salt, to taste
fresh coarse ground black pepper, to taste
crushed red pepper flakes, to taste (optional)
chopped pistachio nut (to garnish)

Preparation

Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
While the leeks are cooking, boil the penne in salted water according to the packet instructions.
Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
Stir until the cheese melts.
Season the leeks mixture with salt and pepper, to taste.
Take off the heat.
Drain the pasta, reserving the cooking water.
Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
Add crushed red pepper flakes, if using.
Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
Toss in the remaining cheese and serve.