Broccoli, dolcelatte & walnut linguine

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olive magazine

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Recipe by olive magazine

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1. Cook the pasta following packet instructions but 3 minutes before the end of the cooking time, add the broccoli. Drain into a colander.
2. Put the pan back on the heat. Add the crème fraîche and dolcelatte, stirring until the cheese has melted into a creamy sauce. Stir in the pasta and broccoli.
3. Serve sprinkled with the walnuts and black pepper.

Per serving

644 kcalories, protein 24g, carbohydrate 70.6g, fat 31.5 g, saturated fat 12.9g, fibre 5.4g, salt 0.66 g

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• Helsbels

  26 May 2009

  Helsbels rated and commented on this recipe

  

  Was ok, expected the cheese to give it more flavour. More like carbonara. Would jazz it up with some bacon and stilton next time.

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Ingredients

• 350g linguine
• 1 broccoli head, about 350g, cut into small florets
• 200g tub of half-fat crème fraîche
• 150g dolcelatte
• 50g walnuts pieces, toasted

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Serves 4

Preparation and cooking times

Ingredients

• 350g linguine
• 1 broccoli head, about 350g, cut into small florets
• 200g tub of half-fat crème fraîche
• 150g dolcelatte
• 50g walnuts pieces, toasted

Per serving

644 kcalories, protein 24g, carbohydrate 70.6g, fat 31.5 g, saturated fat 12.9g, fibre 5.4g, salt 0.66 g

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