- 200g penne pasta
- 250g broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful chopped walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 100g blue cheese, such as dolcelatte, cubed
- 1 lemon, juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.