Pasta with leeks and spinach

Pastas cooked in water, mixed with leeks, spinach, garlic and sour cream, served with a sprinkling of mould cheese.

Ingredients:

400 g of cooked fusilli pasta 250 g fresh spinach leaves 50 g blue mould cheese for sprinkling 200 ml sour cream 1 tbsp olive oil 3 pcs of leeks

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2 pcs garlic cloves salt

Procedure:

1. Put cleaned, finely chopped leeks in a pan with heated oil and let them soften, stirring occasionally (about 15 minutes)
2. For the last 5 minutes, add the peeled finely chopped garlic cloves
3. Then add the washed, drained spinach leaves to the pan and let them wilt slightly, add the sour cream, season with salt and stir in the cooked pasta
4.