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Pasta with Purple Sprouting Broccoli

Lemon zest and juice combine with pretty purple sprouting broccoli to bring real freshness to simple pasta dressed with good olive oil and rich, creamy dolcelatte cheese. This is one of those supper dishes that tastes so good it's hard to believe that it's been so easy to make.

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes 25 minutes
Serves:
 2

Ingredients

  • 200g dried pasta, such as rigatoni or fusilli
  • 225g purple sprouting broccoli, washed
  • 100g dolcelatte cheese, broken into small pieces
  • Juice and grated zest of 1 lemon
  • 50g pine nuts, toasted
  • 2 tbsp extra virgin olive oil
  • Freshly ground black pepper

Method

  1. Bring a very large pan of cold water to the boil and add a pinch of salt. Add the pasta to the pan and cook for 10-12 minutes, or until just cooked.
  2. Meanwhile, simmer the purple sprouting broccoli in a medium pan of boiling water for 4-5 minutes, until just tender.
  3. Drain the pasta and purple sprouting broccoli and return both to the hot pasta pan along with the dolcelatte cheese, lemon juice and zest, pine nuts and olive oil. Season generously with black pepper, place over a low heat and toss together well. Spoon into serving bowls and eat at once, with a green salad.

Cook's tips

If you can't find purple sprouting broccoli, with its smaller, looser head, use the more widely available green broccoli instead.

Comments and images

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foodmyfamilyandme.bs

foodmyfamilyandme.bs 20 April 2011 20:05

This is delicious - quite light but creamy and tangy. Don't do as I did the first time I tried it and forget the pine nuts, they really help to finish it off

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5 stars out of 5

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This recipe was first published on Waitrose.com in January 2002