Haggis
Sous Chef
As we all know pasta provides ones of the best vehicles to create quick and simplistic but still extremely sophisticated (at least taste wise) dishes. However I think this may be one of the best recipes that exemplifies this, it only has 3 ingredients, so of course it is only as good as what you use.
- dried pasta (good quality dried pasta, penne works very well with this but you could use farfelle or any other fork friendly pasta shapes)
- broccoli
- bout a 100-150g of a creamy blue cheese for 1 person (this is to personal taste, if you like your blue cheese use whatever you want, if you can handle gorgonzola, roquefort or stilton go for it, if not try a gentler one. There are some blue cheeses out there that are incredibly gentle and I highly recommend anyone who is not a fan of blue cheese to try one of the milder ones (there is a brand, at least here in Australia called Castello that makes a very creamy, very gentle one) as you may have been introduced to the world of blue cheese by means of one of the big boys)
Cook your pasta (and cook it properly to those beginners out there! :P), drain it and reserve some of the cooking water.
Cook your broccoli in simmering salted water until tender then drain it. Warm a big bowl till its really quite warm. Add your cheese to the warmed bowl (helps if the cheese is already at room temperature), it will start to melt, add the still hot broccoli and the hot pasta. Mix about until the cheese has melted all over the other ingredients (if its a bit too thick, loosen it with some of the reserved pasta cooking water). Serve in warmed bowls, with plenty of black pepper.
Easy or what?
- dried pasta (good quality dried pasta, penne works very well with this but you could use farfelle or any other fork friendly pasta shapes)
- broccoli
- bout a 100-150g of a creamy blue cheese for 1 person (this is to personal taste, if you like your blue cheese use whatever you want, if you can handle gorgonzola, roquefort or stilton go for it, if not try a gentler one. There are some blue cheeses out there that are incredibly gentle and I highly recommend anyone who is not a fan of blue cheese to try one of the milder ones (there is a brand, at least here in Australia called Castello that makes a very creamy, very gentle one) as you may have been introduced to the world of blue cheese by means of one of the big boys)
Cook your pasta (and cook it properly to those beginners out there! :P), drain it and reserve some of the cooking water.
Cook your broccoli in simmering salted water until tender then drain it. Warm a big bowl till its really quite warm. Add your cheese to the warmed bowl (helps if the cheese is already at room temperature), it will start to melt, add the still hot broccoli and the hot pasta. Mix about until the cheese has melted all over the other ingredients (if its a bit too thick, loosen it with some of the reserved pasta cooking water). Serve in warmed bowls, with plenty of black pepper.
Easy or what?