Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Christmas Eve Pasta
Blue cheese melted with a spoon of cream and pasta water into a sauce that needs nothing else. Fifteen minutes on a night when the kitchen is already busy.
Alannah Wiseman
Feeds: 4
15 minutes
Ingredients
- 450g Northern Pasta Co radiatori
-
200g purple sprouting broccoli, roughly chopped (or romanesco or tenderstem broccoli)
-
1 tbsp extra virgin olive oil
-
2 cloves of garlic, peeled and finely chopped
-
1 tsp chilli flakes
-
50g pine nuts, toasted (or walnuts or hazelnuts)
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150g blue cheese (or any other strongly flavoured cheese like brie or goats cheese)
-
2 tbsp double cream (or mascarpone or creme fraiche)
-
Salt and freshly ground black pepper
-
Parmesan, to serve (optional)
Radiatori
From: £4.95
Method
1
Put a large pan of salted water on to boil and add the purple sprouting broccoli and cook for 2 minutes.
2
Meanwhile, heat the olive oil in a large frying pan on a medium pan and add the garlic and chilli flakes.
3
Carefully transfer the broccoli to the garlic pan with a slotted spoon and mix well, continue to cook.
4
Add the radiatori to the pan of salted water and cook until al dente. Drain, reserving a mugful of cooking water.
5
Add the blue cheese to the pan of broccoli and stir to melt. Take off the heat and add the cream and salt and pepper to taste.
6
Stir in the radiatori, adding a little pasta water to create a silky sauce.
7
Serve in bowls topped with the toasted pine nuts, and Parmesan, if using.
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