Rigatoni with Purple Sprouting Broccoli (2)
Ingredients
200
g
dried rigatoni
200
g
purple-sprouting broccoli
washed
100
g
soft gorgonzola cheese
Grated rind and juice of a lemon
50
g
toasted pine nuts
2
tbsps
extra virgin olive oil
black pepper
Instructions
Cook the pasta in boiling water according to packet instructions until al dente.
Meanwhile, simmer the broccoli in a smaller pan of boiling water for about 5 mins until just tender.
Drain the pasta and the broccoli and return both to the hot pasta pan along with the cheeses, lemon juice and zest, olive oil and pinenuts
Season well with black pepper and stir over a low heat to combine and start melting the cheese.
Serve at once with a green salad.
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