Rigatoni with Leeks, Walnuts, and Goat’s Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This lovely pasta, which we first ate when we were in Italy for the wedding of one of our chefs, makes an excellent light dish for summer.


  • rigatoni 500 g(1 lb 2 oz)
  • salt


  1. Put the pasta in a large saucepan of boiling salted water and cook for the specified time, usually about 10 minutes. Drain well.
  2. In a large saucepan, melt the butter, add the garlic and leek, and sauté for 3–4 minutes. Add the white wine and continue to cook until most of the wine has reduced.
  3. Add the hot, drained pasta, mixing well with the leek, and cr