100g penne pasta (uncooked weight)

125g broccoli florets, cut into bite-sized pieces

2 tbsp olive oil

Handful of walnuts, roughly chopped

75g blue cheese, such as gorgonzola, crumbled

1 lemon, cut into wedges

1. Cook penne according to the directions on the packet. Two minutes before the end of the recommended cooking time, add the broccoli florets to the boiling water. 
2. While the pasta is cooking dry roast the walnuts in a frypan over a gentle heat for around 5 minutes (watch carefully and don’t let them burn!).
3. Drain the pasta and broccoli, then return it to the pan and add the walnuts and most of the blue cheese (reserve some for serving).
4. Stir gently over the heat, until the blue cheese has melted.
5. Add a squeeze of lemon juice and serve topped with reserved blue cheese and lemon wedges.

Serves 2

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