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Broccoli rigatoni with blue cheese and hazelnuts recipe
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8 ratings
Don't throw away broccoli stalks... the whole veg, not just the florets, can be used in this 20 mins pasta recipe. The stalk is blitzed into a vibrant pesto that is stirred through the pasta along with the remaining broccoli, crumbly blue cheese and crunchy hazelnuts. See method
Ingredients
- 350g broccoli, stalk cut into 1cm chunks, head cut into florets
- 60g hazelnuts, toasted and chopped
- 80g vegetarian blue cheese or Roquefort
- ½ vegetable stock cube, made up with 100ml boiling water
- 200g rigatoni
- lemon wedges, to serve (optional)
Each serving contains
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Energy
3245kj
772kcal
39%
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Fat
35g
50%
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Saturates
11g
53%
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Sugars
12g
13%
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Salt
2.7g
45%
of the reference intake
Carbohydrate 88.2g
Protein 31.1g
Fibre 14.2g
Method
- Bring a large pan of water to the boil. Add the broccoli stalks and cook for 8 mins until soft. Drain, then blitz in a food processor with three-quarters of the nuts, half the cheese and the stock until it resembles a smooth pesto.
- Refill the pan with water and bring to the boil. Add the pasta and cook for 8-10 mins until al dente. Add the florets for the final 2 mins. Drain and return to the pan. Pour over the pesto and stir well to coat; season to taste.
- Divide between 2 plates and sprinkle over the remaining nuts and cheese. Serve with lemon wedges to squeeze over, if you like.
See more Vegetarian recipes