Recipe & photography created by Izzie Cox.
Serves 4
Ingredients
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
450g Northern Pasta Co radiatori
50g pine nuts, toasted (or walnuts or hazelnuts)
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)
Method
Put a large pan of salted water on to boil and add the purple sprouting broccoli and cook for 2 minutes.
Meanwhile, heat the olive oil in a large frying pan on a medium pan and add the garlic and chilli flakes.
Carefully transfer the broccoli to the garlic pan with a slotted spoon and mix well, continue to cook.
Add the radiatori to the pan of salted water and cook until al dente. Drain, reserving a mugful of cooking water.
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.
Stir in the radiatori, adding a little pasta water to create a silky sauce.
Serve in bowls topped with the toasted pine nuts, and Parmesan, if using.
