Name: Creamy broccoli and blue cheese pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram tortiglioni; 250 gram broccoli, cut into small florets; 2 teaspoon vegetable or olive oil; 1 small brown onion, finely chopped; 2 cloves garlic, finely chopped; 250 gram rindless bacon rashers, chopped; 1 cup cream; 100 gram creamy blue cheese, chopped; 1/4 cup flat-leaf parsley, chopped

Ingredients

400 gram tortiglioni

250 gram broccoli, cut into small florets

2 teaspoon vegetable or olive oil

1 small brown onion, finely chopped

2 cloves garlic, finely chopped

250 gram rindless bacon rashers, chopped

1 cup cream

100 gram creamy blue cheese, chopped

1/4 cup flat-leaf parsley, chopped

Method

1.Cook pasta in plenty of boiling salted water for 10 minutes. Add broccoli; cook for 3 minutes more. Drain; return to pan.

2.Meanwhile, heat oil in a large trying pan over moderate heat. Cook and stir onion, garlic and bacon for 5 minutes or until onion is soft.

3.Add bacon mixture, cream, blue cheese and parsley to pasta and broccoli. Gently toss over low heat until well combined. Season with salt and pepper. Spoon into bowls. Serve at once.

Replace bacon with chopped paricetta or smoked ham. For a vegetarian main meal, omit bacon; add 2/3 cap chopped toasted hazelnuts. Tortiglioni is large tube-style pasta; you can use perme or rigatoni if you like. Serve topped with flaked parmesari.
Note

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Ingredients

Method

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