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Broccoli rigatoni with blue cheese and hazelnuts recipe

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

Serves 2
5 mins to prepare and 15 mins to cook
772 calories / serving
Vegetarian

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

Energy
3245kj
772kcal 39%
Fat
35g 50%
Saturates
11g 53%
Sugars
12g 13%
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