Spaghetti with Leeks, Shallots and Gorgonzola
- 4 tablespoons olive oil
- 2 cups finely chopped onions
- 6 cups chopped leeks (white and pale green parts only)
- 1 bunch green onions (white part only), sliced
- 1/2 cup chopped shallots
- 1 pound spaghettini
- 1 cup crumbled Gorgonzola or other blue cheese
Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve ½ cup pasta cooking liquid. Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.