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Recipe info
Category: Pasta
Rating: 0.00
Contributor: n/a


6 quarts water
2 teaspoons salt
16 ounces dry penne pasta
1 leek well washed, and chopped (about 1 cup)
4 tablespoons unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon poppy seeds
1 bunch spinach, washed and coarsely chopped (about 2 cups)
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1/2 cup grated fontina cheese
1/4 cup grated parmesan cheese

Preheat oven to 400. Place the water in a large pot and bring to the boil. Add the salt, return to
the boil and add the pasta. When the water returns to the boil, begin to time the pasta carefully,
and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another
2 minutes after the water has returned to the boil. While waiting for the pasta to cook, put the
butter into a saucepan and begin to melt until golden-brown. When the butter is a light nut-brown
add the sage and poppy seeds and set aside. The pasta leek combination should cook for a total
time of about 10-11 minutes (check the recommended cooking time on the pasta box). Add the
spinach in the final 2 minutes of cooking time. Cook together for 2-3 minutes, drain and toss
with the sage butter, add the salt and pepper and place into a buttered gratin dish. Add both
cheeses and stir to combine. Place the gratin dish into the oven and bake for 10-12 minutes until
the cheese has melted and the top edges begin to brown. Serve immediately.

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