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Penne with Blue Cheese, Tomato and Broccoli

This pasta dish is perfect for summer - every Italian household has a variation on it. If you find gorgonzola too strong, try dolcelatte or even stilton.


  • 550 g / 1¼ lb penne

  • 750 g / 1½ lb broccoli florets, cooked

  • 300 g / 11 oz sun-dried tomatoes in oil, chopped

  • 250 g / 9 oz gorgonzola crumbled

  • 50g pine nuts

  • 175 ml / 6 fl oz virgin olive oil

  • salt and freshly ground black pepper


  • 1.

    Bring 5 litres (9 pints) of water to the boil in a large pan.

  • 2.

    Add the penne and cook until just al dente.

  • 3.

    Just before you drain the penne, add the cooked broccoli florets, wait for 15 seconds then drain into a colander.

  • 4.

    Return the pasta and broccoli to the hot pan and add the tomatoes, cheese, pine nuts, olive oil and some freshly ground black pepper.

  • 5.

    Check and adjust the seasoning to taste and serve immediately on warmed plates.

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