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Recipe of the Month for August Green fettuccine with broccoli, Roquefort and crème fraîche
Blanch the broccoli in boiling salted water for 2 minutes. Drain well. Melt the butter in a large pan. Add the broccoli and garlic and cook until just tender. Cook the pasta in boiling salted water until tender. Drain well and add to the pan with the broccoli, toss together until coated in the butter. Add the parmesan, Roquefort, crème fraîche and salt and black pepper to taste. Heat through and serve at once. |
