Penne With Smoked Salmon And Broccoli

• 2 leeks medium
• 2 1/4 cups broccoli cut into florets
• 9/16 pound penne pasta
• 5 1/8 tablespoons flour 11/2oz
• 1 3/8 ounces Flora Cuisine 11/2oz, or Buttery
• 500ml (1 pint) semi-skimmed milk
• 7 13/16 tablespoons mature cheddar cheese grated
• 1 teaspoon mustard Colman's
• 4 3/8 ounces smoked salmon 41/2oz, cut into strips
• 4 3/4 tablespoons Parmesan cheese

1. Preheat oven to 190u0b0C, 170u0b0C fan, gas mark 5.
2. Trim the leeks, cut into thin slices and wash thoroughly.
3. Bring a large pan of water to the boil and blanch the leeks and broccoli florets for 2-3 minutes, remove with a slotted spoon. Using the same pan of water add the penne pasta (topping up with boiling water if necessary) and cook for 8-10 minutes but still slightly al dente.
4. Meanwhile, make the sauce by adding the flour, Flora and the milk together and bring to the boil stirring constantly. Add the cheese and the mustard.
5. Drain the pasta and return to the pan. Combine the sauce with the pasta, and vegetables then stir in the smoked salmon. Pour into a heatproof gratin dish and sprinkle over the Parmesan cheese, and bake in the oven for 20 minutes, until golden brown and bubbling.

leeks, broccoli, pasta, flour, cuisine, milk, cheddar cheese, us, salmon, parmesan cheese

Taken from www.yummly.com/recipe/Penne-With-Smoked-Salmon-And-Broccoli-378695 (may not work)