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.
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.