Pappardelle with purple sprouting broccoli, Dolcelatte and walnuts

  • Serves 6
  • Takes 20 minutes to make, 5-7 minutes to cook
  • Easy
A fantastic pasta dish with seasonal flavours and ingredients; broccoli and pasta create a brilliantly fresh combination

Nutritional info per serving

  • Calories651kcals
  • Fat40.2g (21.7g saturated)
  • Protein22.5g
  • Carbohydrates49.5g (3.5g sugars)
  • Fibre6.1g
  • Salt0.8g
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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.
  • Rich reds are overpowering here, but light, soft reds work nicely. Try a sprightly dolcetto or Beaujolais

From March 2013

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