This is particularly good with purple sprouting broccoli when it’s around. Don’t be tempted to strip off the leaves they’re just as good to eat as the florets. Hardly a recipe at all but very satisfying.
Wine Suggestion: try an Italian white from the Marches or Abruzzo. Our choice this evening was the La Piuma (feather) Pecorino Terre di Chieti; charming fruit and with little twists of nuts, herbs and citrus that played with the food in a great way.
Cheese & broccoli pasta – serves 2
- 200g pasta (use whatever you have)
- a bunch of purple sprouting broccoli – about 6 to 8 stems (or a head of ordinary broccoli)
- about 250g of ripe Gorgonzola
Cook the pasta in a generous amount of boiling salty water.
Cut the broccoli into small florets and thin pieces of stalk (discard any thick woody stems).
Lightly salt another pan of boiling water and cook the broccoli for a few minutes or until tender.
Put the cheese into a large warm bowl, then add the hot drained broccoli followed by the lightly drained pasta (a bit of water will help make a sauce). Stir until melting and serve.
(Original recipe from Appetite by Nigel Slater, Fourth Estate, 2001)
Jono & Jules do food & wine 
Pasta + cheese + broccoli makes for a delicious combination!