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Chop the leek and fry in butter for 10 minutes.
Add gorgonzola cut into pieces and the mascarpone. Mix well and let melt.
Add poppy seeds and remove from heat.
Cook the pasta in boiling salted water until al dente, drain well and season with the poppy seeds sauce.
Rustic Pasta with Poppy Seeds
Serves four:
1 leek
2 tbsp butter
70g gorgonzola
7 tbsp mascarpone
2 tsp poppy seeds
160g spaghetti
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