Recipe & photography by Liv Horne.
Ingredients:
1 leek, cut into rings
Olive oil
200g Tenderstem broccoli, cut into small pieces
2 garlic cloves, chopped finely
Sage leaves, chopped finely
½ tsp of chilli flakes
60g goats cheese
70g Walnuts, cut into small pieces
Northern pasta Gigli
Method:
- In a pot, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until the leeks are softened.
- In the meantime, blanch your broccoli in generously salted water.
- Once the leeks are halfway caramelised, add in the blanched broccoli and allow to cook in the pot for 5 minutes.
- Once cooked, add in the garlic, chilli flakes and sage and allow them to cook and soften.
- In the meantime, cook your pasta in generously salted pasta water, to the time demonstrated on the pack.
- Once your pasta is cooked, add it to the leek mixture, along with some pasta water.
- Toss 30g of goats cheese to the pasta and stir to combine.
- Add salt and pepper to taste.
- In a pan, heat 1 tbsp of olive oil and add the walnut pieces to fry on a medium heat. Cook for 4 minutes or until the nuts have browned.
- Serve the pasta, top with remaining goat cheese, crumbled on top with the toasted walnut pieces. Enjoy!
