Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Leek, Broccoli and Goats Cheese Gigili, with a Walnut Crumb
Leeks cooked down slowly, broccoli in after, goat's cheese melted through so it makes the sauce. Toasted walnuts for the crunch.
Alannah Wiseman
Feeds: 2
20 minutes
Ingredients
-
1 leek, cut into rings
-
Olive oil
-
200g Tenderstem broccoli, cut into small pieces
-
2 garlic cloves, chopped finely
-
Sage leaves, chopped finely
-
½ tsp of chilli flakes
-
60g goats cheese
-
70g walnuts, cut into small pieces
-
Northern Pasta Co gigli
Method
1
In a pot, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until the leeks are softened.
2
In the meantime, blanch your broccoli in generously salted water.
3
Once the leeks are halfway caramelised, add in the blanched broccoli and allow to cook in the pot for 5 minutes.
4
Once cooked, add in the garlic, chilli flakes and sage and allow them to cook and soften.
5
In the meantime, cook your pasta in generously salted pasta water, to the time demonstrated on the pack.
6
Once your pasta is cooked, add it to the leek mixture, along with some pasta water.
7
Toss 30g of goats cheese to the pasta and stir to combine.
8
Add salt and pepper to taste.
9
In a pan, heat 1 tbsp of olive oil and add the walnut pieces to fry on a medium heat. Cook for 4 minutes or until the nuts have browned.
10
Serve the pasta, top with remaining goat cheese, crumbled on top with the toasted walnut pieces. Enjoy!
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