Page title and description
Vegetarian mains
Pasta with purple sprouting broccoli and goat's cheese
Ingredients
- 100g walnuts (optional)
- 1 broccoli head, cut into florets
- 400g tagliatelle pasta
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 75ml crème fraîche, cream or mascarpone
- 2 tbsp Parmesan or Pecorino, finely grated
- 150g soft goat's cheese
- 1 tbsp fresh parsley, chopped, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
If you're using walnuts, either dry fry in a heavy frying pan, or toast on a baking sheet until very lightly browned, then roughly chop and set aside. -
Step 2
Cook the broccoli in a large pan of salted boiling water until just tender. Scoop it out using a slotted spoon and refresh under the cold tap for a couple of minutes. -
Step 3
Add the pasta to this water and cook according to the packet instructions. -
Step 4
Heat the oil in a frying pan, add the garlic and fry over a low heat for a minute. Add the mascarpone and the Parmesan. -
Step 5
When warm, mix with the pasta and broccoli, crumble in the goat's cheese and parsley, and season well. Serve with the walnuts if using.
