Pasta with broccoli, blue cheese and cream

This is a fantastic creamy pasta dish. Probably shouldn't be eating this everyday, but now and then; why not?

Pasta with broccoli, blue cheese and cream

Garnished with sliced tomatoes & smashed walnuts
Servings:	Serves 2
Calories per serving:	572
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	28th April 2018

Best recipe review Heavenly 5/5 Food of the Gods, this is! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 150 g fresh pasta
• 1 small head of broccoli, cut into fairly small florets
• 142 ml single cream
• 75g blue cheese
• 1 tablespoon of fresh chives, chopped finely
• A pinch of pink himalayan salt and fresh ground black pepper to serve.

Method

1. Cook the pasta in plenty of boiling salted water for about 7 minutes. If using dried pasta, cook for 10 to 12 minutes
2. During the last 5 minutes of cooking, add the broccoli florets
3. Drain the pasta and broccoli thoroughly - a quick whizz in a salad spinner does the trick!
4. Pop the pasta and broccoli back into the hot pan, add the crumbled blue cheese, pour over the cream, sprinkle with chives and serve immediately.

• 

  Pasta and broccoli boiling

• 

  Crumbled blue cheese

Variations

Use about 80 grams of dried pasta if not using fresh pasta.

Serving suggestions

To add a texture variation, I added a handful of crushed walnuts, and for colour, some sliced tomatoes.

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