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Pasta with Cheese et Broccoli

ingredients

serves 4
300 g (10 1/2 oz) dried tagliatelle tricolore (plain, spinach- and tomato-flavoured noodles)
225 g (8 oz) 2 1/2 cups broccoli, broken into small florets
350 g (12 oz) 1 1/2 cups Mascarpone cheese
125 g (4 1/2 oz) 1 cup blue cheese, chopped
1 tbsp chopped fresh oregano
25 g (1 oz) 2 tbsp butter
salt and pepper
sprigs of fresh oregano, to garnish
freshly grated Parmesan, to serve

method

1. Cook the tagliatelle in plenty of boiling salted water for 8 - 10 minutes or until just tender.

2. Meanwhile, cook the broccoli florets in a small amount of lightly salted, boiling water. Avoid overcooking the broccoli, so that it retains much of its colour and texture.

3. Heat the Mascarpone and blue cheeses together gently in a large saucepan until they are melted. Stir in the oregano and season with salt and pepper to taste.

4 Drain the pasta thoroughly. Return it to the saucepan and add the butter, tossing the tagliatelle to coat it. Drain the broccoli well and add to the pasta with the sauce, tossing gently to mix.

5. Divide the pasta between 4 warmed serving plates. Garnish with sprigs of fresh oregano and serve with freshly grated Parmesan.

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