Broccoli & blue cheese fusilli with pear salad

Name: Broccoli & blue cheese fusilli with pear salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g fusilli; 1 head broccoli, roughly chopped; 3 clove/s garlic; 20 g Parmigiano Reggiano, finely grated; 2 tbsp extra virgin olive oil; 110 g pack watercress, spinach & rocket salad; 200 g pack No.1 Piccante Gorgonzola DOP, cut into small pieces; ½ tbsp red wine vinegar; 1 ripe pear, cored and thinly sliced

A timeless flavour combination in silky pasta sauce form! The pear salad picks up on another classic match and helps your daily fruit and veg count.

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Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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300g fusilli
1 head broccoli, roughly chopped
3 clove/s garlic
20g Parmigiano Reggiano, finely grated
2 tbsp extra virgin olive oil
110g pack watercress, spinach & rocket salad
½ x 200g pack No.1 Piccante Gorgonzola DOP, cut into small pieces
½ tbsp red wine vinegar
1 ripe pear, cored and thinly sliced

Bring a large pan of salted water to the boil. Cook the pasta for 10 minutes, until al dente. In a separate pan, boil the broccoli and garlic cloves for 5 minutes.
Transfer the broccoli and garlic to a blender with most of the parmesan, 1 tbsp oil and about 30g salad leaves. Blitz until smooth, adding a little pasta water if needed, then season to taste.
Drain the pasta, reserving a mug of pasta water, then return to the pan. Mix in the broccoli sauce. Warm over a low heat, adding a splash of pasta water to loosen. Reserve 8 small pieces (about 25g) Gorgonzola for the salad, then stir the rest through the pasta so it starts to melt.
In a salad bowl, whisk the remaining 1 tbsp oil with the red wine vinegar and seasoning. Add the pear slices, the remaining salad leaves and reserved Gorgonzola. Serve alongside the pasta, with with the remaining parmesan sprinkled over.

Typical values per serving when made using specific products in recipe