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| 1 | |
cup | |
pine nuts | |
| 12 | ounces | dried bow tie pasta | |||
| 3 | small | zucchini, sliced | |||
| 6 | ounces | broccoli, broken into flowerets | |||
| 1 | cup | full-fat soft cheese (i.e., Mascarpone) | |||
| 2/3 | cup | milk | |||
| 1 | tablespoons | chopped fresh basil | |||
| 4 | ounces | button mushrooms, sliced | |||
| 4 | ounces | blue cheese, crumbled | |||
| teaspoon | salt and pepper to taste | ||||
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| Scatter the pine nuts onto a cookie sheet and broil, turning
occasionally, until lightly browned all over. Set aside. Cook the pasta in plenty of boiling salted water for 8-10 minutes until just tender. Meanwhile, cook the zucchini and broccoli in a small amount of boiling, lightly salted water for about 5 minutes until just tender. Put the soft cheese into a saucepan and heat gently, stirring constantly. Add the milk and stir to mix. Add the basil and mushrooms and cook gently for 2-3 minutes. Stir in the blue cheese and season to taste. Drain the pasta and the vegetables and mix together. Pour over the cheese and mushroom sauce and add the pine nuts. Toss gently to mix. Garnish with basil sprigs and serve with a green salad. Serves 4. |
