Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Greens Mac & cheese
Cheddar and Gruyère in a mustard-spiked white sauce, with broccoli stems chopped in as well as the florets. It bakes to a proper crust on top.
Caitlin Fitzpatrick
Feeds: 4-6
50 minutes
Ingredients
- 250g fusilli pasta
-
1 tbsp olive oil
-
60g butter
-
1 small leek, finely sliced
-
1 small broccoli
-
60g plain flour
-
1 litre milk
-
1-2 tsp Dijon mustard
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1 tsp wholegrain mustard
-
Pinch of nutmeg, grated
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100g strong mature cheddar, grated
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100g Gruyère, grated
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100g kale, torn
-
75g baby spinach
-
Salt and freshly ground black pepper
- For the topping
-
100g extra cheddar or Gruyère, for topping
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50g dried breadcrumbs
-
Zest of 1 lemon
-
Olive oil
Fusilli
From: £4.95
Method
1
Separate the broccoli stem from the florets. Cut the florets into small pieces and finely chop the stems, keeping separately. Cook the fusilli in boiling salted water until al dente. In the last 3 minutes, add the broccoli florets to the pan to blanch until bright green and just cooked, then drain together with the pasta, reserving a splash of pasta water.
2
Heat the olive oil in a large pan or ovenproof dish and sauté the leek and chopped broccoli stems until soft and fragrant. Push the leeks slightly to the side, add the butter, and melt. Sprinkle in the flour to make a roux, stirring constantly to incorporate with the leeks. Slowly whisk in the milk until smooth and thickened, letting the leeks infuse the sauce with flavour.
3
Stir in the Dijon mustard, wholegrain mustard and nutmeg. Take off the heat and add the grated cheddar and Gruyère and season to taste generously with salt and black pepper. Add the kale and spinach and stir gently for a few minutes until just wilted into the sauce.
4
Toss the drained pasta, broccoli and pasta water into the sauce so everything is well coated. Pour everything into a baking dish. Mix the extra cheese with breadcrumbs and lemon zest and sprinkle over the top. Give it a drizzle of olive oil and bake for 20–25 minutes until bubbling and lightly golden.
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