Wednesday, January 4, 2012

pasta with broccoli & pinenuts

pasta with broccoli & pinenuts

serves 4

The beauty of this dish, apart from the speed to plate, is how the broccoli  takes  on the  lightly creamy,  cheesey sauce. I  find myself always wishing there was more broccoli and less pasta when I eat it.

400g (14oz) short pasta
2 bunches broccoli, cut into florettes
1/2 cup pouring cream
2 handfuls pinenuts, toasted
2 large handfuls grated parmesan cheese

Bring a large saucepan of salted water to the boil. Check the cooking time for your pasta on the pack. Set your timer to go off three minutes before the pasta will be done.
Cook pasta and when the timer buzzes, pop in the broccoli and continue to cook for the remaining three minutes or until the pasta is al dente and the broccoli bright green and cooked through. Reserve a cup of the cooking water then drain.
Place the saucepan back on a low heat and add the cream, pasta and broccoli. Toss to combine then add the pinenuts and cheese. Stir until the cheese has melted. If it looks a little dry, add some reserved pasta water.
Taste and season.

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