This tenderstem broccolipasta with goat's cheese is one of our favourite recipes on our website and for very good reason.
Silky strips of pappardelle pasta are cooked in vegetable stock which adds a subtle but lovely taste to the overall dish and tenderstem broccoli are gently cooked until tender, and mixed with tangy, soft goat's cheese and crunchy chopped walnuts.
Our biggest tip when cooking pasta? Reserve some of that starchy pasta water! It can transform your dish from dry and clotted-looking, to smooth, silky and probably the best pasta you'll ever make at home. Add a little bit of pasta water, bit by bit towards the end of cooking and keep moving the pasta in the pan so emulsify it.
Season with plenty of cracked black pepper and serve immediately with shavings of Parmesan.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
726
Ingredients
1 l vegetable stock
500 g pappardelle pasta
225 g tenderstem broccoli, halved lengthways
150 g soft goat's cheese, roughly chopped
75 g walnuts, roughly chopped
Directions
Step 1
Bring a large pan of vegetable stock to the boil and cook pasta for 8-10min, or until cooked through. Drain, reserving some of the cooking water, and return to pan.
Step 2
Meanwhile, heat a small pan of boiling water and cook broccoli for 2 minutes until soft. Drain and stir through pasta with the goat’s cheese, a little of the reserved cooking liquid and most of the walnuts. Season to taste. Divide among 4 plates, garnish with remaining walnuts and serve.
GH Tip: Use purple sprouting broccoli instead of tenderstem, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
