Linguine with Purple Sprouting Broccoli, Gorgonzola and Walnuts

‘Al dente’ pasta, tossed with a creamy sauce of gorgonzola cheese, cream, thyme and lemon zest, together with tender spears of the new seasons sprouting broccoli and crunchy toasted walnuts.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteGorgonzola is a pungent, soft blue cheese from Italy. If you prefer a slightly milder taste, use the ‘dulce’ one or an Italian creamy dolce latté cheese instead.
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INGREDIENTS

  • 400g dried linguine pasta
  • 225g Gorgonzola ‘piccante’ cheese, rind removed
  • 25g butter
  • 2 garlic cloves, crushed
  • Leaves from 2 large sprigs thyme, chopped
  • 200ml double cream or crème fraîche
  • Finely grated zest 1 small, unwaxed lemon
  • 600g purple sprouting broccoli- prepared
  • 50g Parmesan cheese, finely grated, plus extra to serve
  • 50g walnut pieces, lightly toasted
  • Salt and freshly ground black pepper

METHOD

Bring a really large pan of 3 litres of well-salted water to the boil in the casserole, and prepare a steamer. Add the linguine to the boiling water and cook for 10-12 minutes or until al dente.

Meanwhile, break the cheese into small pieces. Melt the butter in a small pan, add the garlic and cook over a very gentle heat without letting it colour for about 1 minute. Add the thyme leaves and cook for a few seconds more. Add the cream, cheese and lemon zest and leave over a low heat, stirring now and then, until it has formed a thick and creamy sauce. Season well with black pepper.

After the pasta has been cooking for 5 minutes, add the sprouting broccoli to the steamer, sprinkle it lightly with salt and cook for 8 minutes or until quite tender.

Drain the linguine well, saving a little of the cooking liquid as you do so. Return the pasta to the pan and stir in half the creamy cheese sauce and a little of the reserved cooking water, followed by the sprouting broccoli and 50g of the Parmesan cheese. Season with a little salt if you wish. Spoon into warmed bowls, drizzle over the rest of the cheese sauce, then sprinkle with the toasted walnuts and a little more Parmesan cheese.