Broccoli, walnut and blue cheese pasta

By Mary Cadogan

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Cooking time

Prep: 3 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish

Nutrition and extra info

Additional info

Vegetarian

Nutrition

kcalories: 758

protein: 28g

carbs: 80g

fat: 38g

saturates: 12g

fibre: 7g

sugar: 6g

salt: 0.82g

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Ingredients

200g penne pasta
250g broccoli florets
2 tbsp olive oil
handful chopped walnuts
100g blue cheese, such as dolcelatte, cubed
1 lemon, juice

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Method

Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Comments

Show comments

bonitarosa04:52, 22nd Dec, 2014

Just okay. Won't be adding to my saved recipes but did make a change.

clairesp1016:58, 25th Sep, 2014

I'd ignore the rather over-the-top negative comments below - if you like blue cheese, broccoli and walnuts, try it. We do and we love it - a very, very quick and easy supper. My daughter's not keen on blue cheese so she has hers with cheddar and I like to add some peas to the pot and finish with some chopped avocado on the top. Simple and tasty!

Louise07129512:42, 18th Nov, 2013

I did this recipe at college, it SMELT like sick, it LOOKED like sick, BUT DID NOT taste like sick. Also when it cools it goes a greyish colur - uurghh.
I WOULD NOT recommend this recipe, to anyone with a bit between their ears!!
I totally agree with Suzyanna.

Rachel119511:55, 23rd Nov, 2013

it tasted vile too!!!!!!! Oh well - put it down to experience...!!!

Rachel119522:21, 15th Nov, 2013

Blue cheese creates the most revolting smell imaginable when heated! It nearly caused the kitchen to be evacuated due to health fears. I have never felt sick due to the smell cooking yet - but there is always a first time and today was it. I felt queasy for about 20 minutes after it had finished cooking. Unless you have a gas mask handy I would strongly advise against making this dish. Of course you're welcome to try it if you want but don't say you haven't been warned...

helpfulhints19:36, 23rd Nov, 2013

Me agree too :) ;)

Louise07129512:43, 18th Nov, 2013

Totally agree!

joannewall06:24, 31st Dec, 2012

Surprisingly tasty. Nice mix of creaminess, crunch and zing. Lovely.

babsfazekas07:53, 29th Feb, 2012

This is phenomenal. It has never occurred to me that a block of blue cheese would melt down into such a lovely sauce, and lemon is the perfect way to lighten in up. I wasn't sure if it was worth dirtying another pan to toast the walnuts, but I'm really glad I did. I can't wait to make this for vegetarian friends.

venessa08:11, 2nd Dec, 2010

Great recipe! I adapted it slightly by cutting some Cumberland Chipolatas into the mix.

wiggle07:26, 22nd Nov, 2010

I amended this by deglazing the walnut pan with some white wine, simmering for 2-3 minutes, then stirring in 2 tbsp creme fraiche and the blue cheese to make a more sauce-y sauce. It was a bit runny so I'd maybe add not too much wine but tasted good.