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Leek & Blue Cheese Orzo with Walnuts

Leek & Blue Cheese Orzo with Walnuts

This comforting, decadent vegetarian pasta dish can be served warm, or at room temperature as a pasta salad.

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You Will Need:

  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 1 onion, finely chopped
  • 300 g leeks, sliced (white part only)
  • 1 t (15 ml) Lemon & Black Pepper Seasoning
  • 500 g orzo pasta
  • ½ cup (125 ml) Creamy Blue Cheese Dressing
  • 200 g blue cheese, crumbled
  • 100 g roasted walnuts, roughly chopped
  • 1 cup (250 ml) Italian parsley, finely chopped
  • finely grated zest of a lemon
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 1 onion, finely chopped
  • 300 g leeks, sliced (white part only)
  • 1 t (15 ml) Lemon & Black Pepper Seasoning
  • 500 g orzo pasta
  • ½ cup (125 ml) Creamy Blue Cheese Dressing
  • 200 g blue cheese, crumbled
  • 100 g roasted walnuts, roughly chopped
  • 1 cup (250 ml) Italian parsley, finely chopped
  • finely grated zest of a lemon

Ina’s Tip

If you plan on serving this dish at room temperature, give the freshly cooked pasta a quick rinse under running tap water, then drain well, before mixing with the dressing. This will prevent the pasta from sticking together when cool.

Method:

In a wide pan or casserole, heat the butter and oil over moderate heat.

Fry the onion and leeks until soft and lightly golden, then season with Lemon & Black Pepper Seasoning.

Remove from the heat. Boil the pasta in salted water until just tender, and drain.

Add the drained pasta to the frying pan, then add the Creamy Blue Cheese Dressing and stir through.

Add the blue cheese, parsley, walnuts, and lemon zest (reserve some for topping after plating), then stir gently.

Transfer to a platter or to smaller plates, and top with the reserved lemon zest.

Serve warm or at room temperature.

Leek & Blue Cheese Orzo with Walnuts

This comforting, decadent vegetarian pasta dish can be served warm, or at room temperature as a pasta salad.

Leek & Blue Cheese Orzo with Walnuts

You Will Need:

  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 1 onion, finely chopped
  • 300 g leeks, sliced (white part only)
  • 1 t (15 ml) Lemon & Black Pepper Seasoning
  • 500 g orzo pasta
  • ½ cup (125 ml) Creamy Blue Cheese Dressing
  • 200 g blue cheese, crumbled
  • 100 g roasted walnuts, roughly chopped
  • 1 cup (250 ml) Italian parsley, finely chopped
  • finely grated zest of a lemon
Ina’s Tip

If you plan on serving this dish at room temperature, give the freshly cooked pasta a quick rinse under running tap water, then drain well, before mixing with the dressing. This will prevent the pasta from sticking together when cool.

Method:

In a wide pan or casserole, heat the butter and oil over moderate heat.

Fry the onion and leeks until soft and lightly golden, then season with Lemon & Black Pepper Seasoning.

Remove from the heat. Boil the pasta in salted water until just tender, and drain.

Add the drained pasta to the frying pan, then add the Creamy Blue Cheese Dressing and stir through.

Add the blue cheese, parsley, walnuts, and lemon zest (reserve some for topping after plating), then stir gently.

Transfer to a platter or to smaller plates, and top with the reserved lemon zest.

Serve warm or at room temperature.

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