1 tbsp olive oil
1-2 shallots, finely chopped
2 cloves garlic, chopped
8-10 small florets of broccoli (you could also use spinach or kale, a good few handfuls)
splash of white wine
3 generous tbsp creme fraiche
200g short pasta (shells or tubes work well)
50g blue cheese
handful grated parmesan
This is a quick and easy tea and very tasty too.
Heat the oil in a large frying pan. Add the shallots and garlic with a pinch of salt and fry gently for about 15 minutes, stirring so it doesn’t catch.
Add the broccoli (or other greens) and the wine. Let it bubble for a minute before covering so that the broccoli cooks in its own winey steam.
Meanwhile, cook the pasta in plenty of boiling salted water.
Once the broccoli is tender, add the creme fraiche. Heat through then melt the cheeses into the sauce. Add the black pepper and parsley. Taste the sauce to check the seasoning – it may not need salt as the cheeses are quite salty.
Drain the pasta and add to the sauce. Mix well and serve straight away with more parmesan and a glass of white wine.