Broccoli & taleggio rigatoni

Make this comforting pasta dish to use up any broccoli and cheese that you might have lying around in your fridge – it takes just 25 minutes to make.

Ingredients

• 250 ml whole milk
• 250 g broccoli, blitzed in a food processor until very fine
• 250 g rigatoni
• 30 g parmesan, finely grated
• 100 g taleggio, cut into chunks
• grating of nutmeg
• olive oil, for drizzling

Steps

1. Bring a large pan of salted water to the boil. Meanwhile, bring the milk and broccoli to a gentle simmer in a second non-stick saucepan set over a medium heat and cook for 10-15 mins. The broccoli will cook in the milk and form a soft purée, which is the base of the sauce.
2. Tip the rigatoni into the pan of boiling water and stir. Cook for 1 min less than the pack instructions. Stir the parmesan and taleggio into the broccoli mixture until fully melted and smooth.
3. Season the sauce and grate in some nutmeg to taste. Transfer the rigatoni directly from its cooking water to the broccoli cheese sauce using a slotted spoon. Mix together well, adding a ladleful of the water to loosen the sauce, if needed. Check for seasoning, then spoon into bowls and drizzle with a little olive oil before serving.