Broccoli rigatoni with blue cheese and hazelnuts recipe

1 rating

Don't throw away broccoli stalks... the whole veg, not just the florets, can be used in this 20 minute 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

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

  1. 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.
  2. 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.
  3. Divide between 2 plates and sprinkle over the remaining nuts and cheese. Serve with lemon wedges to squeeze over, if you like.

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