Pasta with Broccoli and Gorgonzola

Ingredients

• 400 g broccoli florets
• 400 g penne
• 2 shallots (chopped)
• 1 EL Butter
• 1 EL crème fraîche (or sour cream)
• 80 g blue cheese
• Salt
• Pepper (freshly ground)
• 1 EL lemon juice
• Nutmeg (freshly grated)
• 2 EL parsley (chopped)

Instructions

1. 1.

   Cook pasta in plenty of salted water until al dente. Meanwhile blanch broccoli in salted water for about 5 minutes, drain and reserve 100 ml cooking water. Sauté shallot cubes in hot butter, deglaze with reserved broccoli water, crumble cheese into the pan and stir in crème fraîche.

2. 2.

   Let it reduce slightly. Drain pasta and immediately combine with sauce and broccoli florets. Season with salt, pepper, nutmeg, and lemon juice before serving.