Pappardelle with purple sprouting broccoli, Dolcelatte and walnuts

Pappardelle with purple sprouting broccoli, Dolcelatte and walnuts
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 5-7 minutes to cook

Pappardelle makes a fantastic pasta dish which can be varied using seasonal ingredients; we’ve added purple sprouting broccoli to this creamy dish. Just one of our many veggie pasta recipes.

Nutrition: per serving

Calories
651kcals
Fat
40.2g (21.7g saturated)
Protein
22.5g
Carbohydrates
49.5g (3.5g sugars)
Fibre
6.1g
Salt
0.8g
Calories
651kcals
Fat
40.2g (21.7g saturated)
Protein
22.5g
Carbohydrates
49.5g (3.5g sugars)
Fibre
6.1g
Salt
0.8g

Ingredients

  • 400g good-quality pappardelle pasta
  • 500g purple sprouting broccoli (prepared weight)
  • 25g butter
  • 2 garlic cloves, crushed
  • 2 large fresh thyme sprigs, leaves picked and chopped
  • 150g creamy Dolcelatte, broken into small pieces
  • 200ml double cream or crème fraîche
  • Finely grated zest of 1 small lemon
  • 50g finely grated parmesan or vegetarian alternative, plus extra to serve
  • 50g walnut pieces, lightly toasted

Method

  1. Bring a really large pan (about 4 litres) of well-salted water to the boil and prepare a steamer. Add the pappardelle to the boiling water and cook for 5-7 minutes or until al dente.
  2. Put the sprouting broccoli into the steamer and cook it for 4-6 minutes or until quite tender (it should be cooked slightly more than usual).
  3. Meanwhile, melt the butter in a small pan, add the garlic and cook over a very gentle heat, without letting the garlic colour, for about 1 minute. Add the thyme leaves and cook for a few seconds more. Add the Dolcelatte, cream or crème fraîche and lemon zest, then cook over a low heat, stirring now and then, until the mixture has formed a thick, creamy sauce. Season well with black pepper.
  4. Drain the pappardelle well, return it to the pan and stir in the creamy cheese sauce, followed by the steamed sprouting broccoli and the parmesan. Season with a little salt, if you wish. Serve in warmed bowls, sprinkled with the toasted walnuts and a little more parmesan.

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