200g dolcelatte (this is a soft & sweet mild blue cheese, you could use gorgonzola for a stronger blue cheese flavour) – if you don’t like blue cheese, you could use cream cheese
2 tbsp crème fraiche
1 tbsp balsamic vinegar
1 tbsp dry white wine
400g penne pasta
2 tbsp capers
4 tbsp black olives (leave these out if you aren’t a fan!)
1 tbsp hazelnuts, toasted and crushed
Salt and freshly ground black pepper
How To Cook
1. Lightly boil the broccoli in a pan of boiling water for 4 – 5 minutes. Run under cold water and set aside.
2. In a pan, gently heat the mascarpone, dolcelatte (or equivalent), crème fraiche, vinegar and wine. Add the broccoli florets.
3. Cook the pasta in boiling salted water until it is just tender, drain well, return to the pan and pour over the hot sauce. Sprinkle with capers, olives and hazelnuts and toss well. Adjust the seasoning and serve.