Farfalle with Creamy Brie, Leek and Walnut Sauce

Ingredients

• 400 g farfalle
• 3 leeks
• 200 g brie, rind removed and cubed
• 150 ml double cream
• 60 g walnuts, roughly chopped
• 30 g butter
• 80 ml dry white wine
• 15 g fresh chives

Method

1. 1

   Cook the farfalle in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water then drain.

2. 2

   Melt the butter in a wide frying pan over a medium heat. Thinly slice the leeks and cook for 8–10 minutes until soft and silky.

3. 3

   Pour in the white wine, increase the heat, and let it bubble for 2 minutes.

4. 4

   Reduce the heat, add the double cream, and simmer gently for 3 minutes.

5. 5

   Add the cubed brie and stir until it melts into the sauce. Season with salt and pepper.

6. 6

   Toss the drained farfalle through the sauce, adding pasta water to loosen if needed.

7. 7

   Serve topped with chopped walnuts and snipped fresh chives.