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Tagliatelle Tricolore with Broccoli and Blue Cheese Sauce
Serves 4
Ingredients
300g dried tagliatelle tricolore
3 cups broccoli, broken into small florets
1 cup Mascarpone cheese
1 cup blue cheese, chopped
1 tbsp chopped fresh oregano
salt and freshly milled black pepper
fresh oregano and freshly grated parmesan to serve
Method
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Cook pasta in boiling salted water until al dente.
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Meanwhile cook the broccoli florets in a small amount of lightly salted water for 3 minutes
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Heat the cheeses together in a saucepan until they are melted. Stir in the oregano and season with salt and pepper.
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Drain the pasta and return it to the saucepan with some butter to coat it. Drain the broccoli and add to the pasta with the sauce, tossing gently to mix.
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Divide the past between 4 warmed serving dishes. Garnish with fresh sprigs of oregano and serve with shavings of parmesan.