“A Recipe from November’s Cooking Board”
Rigatoni in Pine Nut and Gorganzola Sauce
225g Rigatoni or Fusilli
Salt to taste
For the sauce:
100g Cauliflower florets
100g Broccoli Florets
55g Pine Nuts
2 Tbsp Olive Oil
1 Red Onion, finely chopped
1 tsp Fresh Thyme, finely chopped
1/4-1/2 tsp Freshly ground Black Pepper
100g Gorgonzola Cheese, Cubed
Serves 2-4
Cook Pasta in boiling salted water for about 12 mins.
Steam, Cauliflower and Broccoli for 7-8 minutes, until just tender.
Roast the pine nuts by laying on kitchen foil under a warm grill.
Heat oil in a saucepan over medium flame and saute onion until clear and tender. Add thyme, pepper and pinch of salt and stir.
Add steamed veg, roasted pine nuts and cheese, remove from heat and stir well.
Drain the pasta and stir into the sauce.
You can also use Spinach as an alternative. We use a milder blue cheese Blacksticks Blue or Shropshire Blue as we prefer the flavour.
You could use either vegetable alone.
Recipe from Margi Clarke's Better Than Sex Cookbook Published 1996 in Great Britain by Hodder and Stoughton (Thanks for sharing, Hilary!)