Alpine Baked Pasta



INGREDIENTS:

6 qt water 	

2 tablespoon salt 	

1 pound penne, pasta, dry 	

1 each leek, well washed, chopped (1 c) 	

1 each spinach, bunch, washed, coarsely chopped (2 c) 	

4 tablespoon butter, unsalted 	

2 tablespoon sage, fresh, chopped 	

1 tablespoon poppy seeds 	

1/2 cup fontina cheese, grated 	

1/4 cup parmesan cheese, grated 	

1 teaspoon salt 	

1 teaspoon pepper, black, ground

DIRECTIONS:

1. Preheat oven to 400 degrees. 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.

2. While waiting for the pasta to cook, put the butter into a
saucepan and begin to melt to a golden brown. When the butter
is a light nut brown add the sage and poppy seeds and set
aside.

3. The pasta leek combination should cook for a total time of
about 10 to 11 minutes (check the recommenced cooking time on
the pasta box). Add the spinach in the final 2 minutes of
cooking time. Cook together for 2 to 3 minutes, drain and toss
with the sage butter, add the salt and pepper and place into a
buttered gratin dish.

4. Add both cheeses and stir to combine. Place the gratin dish
into the oven and bake for 10 to 12 minutes until the cheese
has melted and the top edges begin to brown.

Serve immediately.



Alpine Baked Pasta