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Nutrition: per serving

  • kcal758
  • fat38g
  • saturates12g
  • carbs80g
  • sugars6g
  • fibre7g
  • protein28g
  • salt0.82g
    low

Method

  • step 1

    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.

  • step 2

    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

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.5 out of 5.20 ratings

su.chq_8XzBU

I used this recipe because I’d bought some discounted Montagnolo cheese and love broccoli. It’s great! Likely to become a regular dish.

SandraVRM

I made this with gnocchi and didn’t use broccoli because I didn’t have any! I used dolcelatte as it has a much more delicate flavour than Stilton and it melts better as well. I will definitely try this recipe again.

janerichardson

A star rating of 3 out of 5.

A bit average I’m afraid, I probably wouldn’t bother to make it again. It made a filling lunch to use up the post-Christmas Stilton mountain, but the sauce was a bit watery. Maybe I added too much pasta water (I admit to not measuring, just a ladleful). I also added twice as much Stilton to get any…

mmqc

tip

Delicious, easy weeknight recipe. Better the second time with less oil, cooking water and lemon.

Ariana Davies 1 avatar

Ariana Davies 1

A star rating of 5 out of 5.

We loved this! I agree that the comments about the cheese being smelly are super over the top, if you don't like blue cheese then yeah, this won't be the recipe for you... I added some spinach and some peas, and a little boullion stock powder, was delicious and easy to make.

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