Leek & mushroom pasta

250g farfalle pasta

1 bunch asparagus, ends trimmed, cut into 2cm pieces

1 tbs olive oil

2 leeks, pale section only, thickly sliced

1 garlic clove, crushed

200g brown cup mushrooms, sliced

¾ cup (185ml) light thickened cream

100g blue cheese, crumbled

½ cup (50g) walnuts, toasted, coarsely chopped

60g baby rocket

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid.

Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.

Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking water. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.

Divide the pasta mixture among serving bowls. Season. Sprinkle with remaining blue cheese.