Penne with Broccoli and Gorganzola

Ingredients

• 450g (1lb) penne pasta
• 450g (1lb) small broccoli florets
• 150g (5 fl oz)double cream
• 225g (8oz) creamy Gorganzola
• 50g (2 oz) pine nuts, lightly toasted
• Grated Parmesan cheese, to serve

Directions

Bring a large pan of salted water to the boil. Add the penne pasta and cook for 12 minutes, or according to the packet instructions.

Bring another pan of salted water to the boil, add broccoli and bring back to boil. Cook 2 minutes or until tender. Drain well.

Put the cream and Gorgonzola into a pan and stir over low heat until the cheese has melted. Season to taste.

Drain the pasta, return to the pan and stir in the sauce. Add the broccoli and pine nuts, mix briefly. Serve with a little Parmesan.

Serves 4

Source: House Beautiful (UK) March 2005