A delicious, quick and easy recipe for sprouting broccoli and pasta from Rukmini Iyer. Be warned- keep a close eye on the hazelnuts while they are in the oven- the ones in the picture are a little more toasted than ideal!
Ingredients
- 50 g blanched hazelnuts toasted and roughly chopped
- sea salt flakes and freshly ground black pepper
- 200 g orecchiette
- 230 g purple-sprouting broccoli roughly chopped
- 75 ml double cream
- 100 g stilton or your preferred blue cheese crumbled
- Juice of ½ lemon
- ½ tsp chilli flakes
Servings:
Instructions
- If the hazelnuts are not ready-toasted, pop them in a 200C (180C fan)/390F/gas 6 oven for 10 minutes, then remove and cool before chopping. Keep a close eye on them to make sure they don't burn.
- Bring a big pan of salted water to a boil, and cook the orecchiette for 10-12 minutes, or according to the packet instructions, adding the broccoli to the pot for the final two minutes of cooking. Drain the pasta and broccoli well, then return them to the pan off the heat.
- Add the double cream, three quarters of the stilton, a teaspoon of salt, the lemon juice, chilli flakes and plenty of black pepper, and mix well.
- Taste and adjust the salt as needed, then serve immediately in warmed bowls topped with the remaining stilton, toasted hazelnuts and more chilli flakes, if you wish.
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