The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients in less than 10 minutes. I felt like a Ready Steady Cook contestant. I received a lovely parcel which contained the broccoli as well as a kitchen timer to keep me on track!
You will need (for 2):
1 pack Tenderstem broccoli
Small handful chopped walnuts
50g (ish) blue cheese
Salt and Pepper
Get yourself a steamer and put some boiling water into the pan. Put four stems of broccoli into the top of the steamer and cook for two minutes. While the broccoli cooks, lightly dry toast the walnuts in another pan. When the broccoli is done put it into a blender with the toasted nuts and blue cheese.
Whizz the ingredients for a few seconds and then drizzle in the rapeseed oil until you have a looseish texture. Add lots of pepper and a little salt and check the seasoning. I was a little concerned that I might end up with florets all over the kitchen but it was much easier and tidier than I envisaged. Put the pasta into the water and the rest of the broccoli into the steamer and cook for two or three minutes. Drain the pasta and broccoli, chuck the pesto on and top with the remaining broccoli.
For such a quick dinner it really delivered on flavour. The smooth, silky pasta was fantastic with the chunky, punchy pesto and the juicy, sweet broccoli finished the dish perfectly. I have to admit that the cheese, nuts and pasta made for a really filling meal so my portions above are for very hungry people! The slightly nutty rapeseed oil was wonderful in the pesto and using the broccoli as part of the pesto meant that it flavoured the whole dish rather than isolating the broccoli flavour to the stem. A perfect midweek meal.