Broccoli and blue cheese pasta
Broccoli and blue cheese are an accepted pair in a soup. Try now this great match with pasta.
Cook pasta and broccoli for 10-12 minutes in water with salt. Drain.
While past is cooking, heat olive oil in a pan, add the chopped onion and cook until transparent, about 3-4 minutes. Then add the wine and simmer for 6-8 minutes. Onion should be soft and the liquid should resemble syrup.
Place the pan used to cook the pasta back over the heat, turining to low. Add butter and blue cheese, stitting until cheese melts, and then mix in onion. Add drained pasta and broccoli, sitll warm, and fold in.
To seve, distribute pasta onto plates, sprinkle freshly ground black pepper and toasted almond over it.
If you like broccoli with some crunch, add to the pan 5 minutes after the pasta - this way it will only cook for 5-6 minutes.
Blue cheeses to try: Gorgonzola, Blue Stilton, Cabrales, Bleu d'Avergne.
Cooking for children? Omit the wine and onion. Instead, fry lightly the almonds wiht 2 cloves garlic, finely chopped, and 1/2 cup bread crumbs. Sprinkle this mixture over the pasta and broccoli just before serving.
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