Stilton Broccoli And Bacon Pasta Recipes

STILTON BROCCOLI AND BACON PASTA

Steps:

• Cut off and discard the broccoli stalk. Cut the head into small florets
• Cook the pasta like it says on the pack, adding the broccoli for the last 4-5 minutes, until the pasta and broccoli are just cooked
• Meanwhile, cut the bacon into 1cm pieces and fry until crispy, stirring to separate the pieces
• Drain off the fat
• Drain the pasta and broccoli, reserving 2 tbsp of the cooking water
• Return to the pan and stir in the soft cheese, Stilton and reserved cooking water
• Heat gently for a minute, until the Stilton melts. Season with black pepper
• Serve in bowls with the bacon sprinkled on top.

CREAMY LEEK, BROCCOLI AND STILTON LINGUINE

Steps:

• Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain.
• Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes.
• Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well.
• To serve, spoon the pasta mixture into a serving bowl.

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.