Broccoli coated in a garlic-flavoured cream sauce, served on herb tagliatelle. Try sprinkling with toasted pine nuts to add extra crunch.
500 g (1 lb 2 oz) broccoli
300 g (10 1/2 oz) 1 1/4 cups garlic and herb cream cheese
4 tbsp milk
350 g (12 oz) fresh herb tagliatelle
25 g (1 oz) 1/4 cup grated Parmesan cheese
chopped fresh chives, to garnish
300 g (10 1/2 oz) 1 1/4 cups garlic and herb cream cheese
4 tbsp milk
350 g (12 oz) fresh herb tagliatelle
25 g (1 oz) 1/4 cup grated Parmesan cheese
chopped fresh chives, to garnish
method
1. Cut the broccoli into even-sized florets. Cook the broccoli in a saucepan of boiling salted water for 3 minutes and drain thoroughly.
2. Put the soft cheese into a saucepan and heat gently, stirring, until melted. Add the milk and stir until well combined.
3. Add the broccoli to the cheese mixture and stir to coat.
4. Meanwhile, bring a large saucepan of salted water to the boil and add the tagliatelle. Stir and bring back to the boil. Reduce the heat slightly and cook the tagliatelle, uncovered, for 3-4 minutes until just tender.
5. Drain the tagliatelle thoroughly and divide among 4 warmed serving plates. Spoon the broccoli and cheese sauce on top. Sprinkle with grated Parmesan cheese, garnish with chopped chives and serve.
A herb flavoured pasta goes particularly well with the broccoli sauce, but failing this, a
tagliatelle verde or 'paglia e fieno' (literally 'straw and hay' - thin green and yellow noodles) will fit the bill.
2. Put the soft cheese into a saucepan and heat gently, stirring, until melted. Add the milk and stir until well combined.
3. Add the broccoli to the cheese mixture and stir to coat.
4. Meanwhile, bring a large saucepan of salted water to the boil and add the tagliatelle. Stir and bring back to the boil. Reduce the heat slightly and cook the tagliatelle, uncovered, for 3-4 minutes until just tender.
5. Drain the tagliatelle thoroughly and divide among 4 warmed serving plates. Spoon the broccoli and cheese sauce on top. Sprinkle with grated Parmesan cheese, garnish with chopped chives and serve.
A herb flavoured pasta goes particularly well with the broccoli sauce, but failing this, a
tagliatelle verde or 'paglia e fieno' (literally 'straw and hay' - thin green and yellow noodles) will fit the bill.
serving amount
serves 4
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