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Penne with Blue Cheese, Tomato and Broccoli

Recipe by Paul Rankin

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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.

Serves 6

Ingredients

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

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Method

Bring 5 litres (9 pints) of water to the boil in a large pan.
Add the penne and cook until just al dente.
Just before you drain the penne, add the cooked broccoli florets, wait for 15 seconds then drain into a colander.
Return the pasta and broccoli to the hot pan and add the tomatoes, cheese, pine nuts, olive oil and some freshly ground black pepper.
Check and adjust the seasoning to taste and serve immediately on warmed plates.

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What do you think?

Maria203 June 2010

loved this using king island blue, very moorish

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