Pappardelle with purple sprouting broccoli, Dolcelatte and walnuts

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.
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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.