It isn’t immediately obvious why the Italians call short tubes of pasta cut at an angle penne (feathers) but if you look at the nib of an old-fashioned quill pen, the name starts to make sense. Brassicas and cheeses often go well together. Here, broccoli is combined with sweet, creamy mascarpone and gorgonzola dolcelatte to make an irresistible sauce, which oozes into the penne and sticks to their ridged sides.
Recipe courtesy of The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.
- 1 Pound broccoli, chopped into small florets
- 1/4 Cup mascarpone
- 7 Ounces gorgonzola dolcelatte
- 2 Tablespoons crème fraîche
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon dry white wine
- 14 Ounces penne
- 2 Tablespoons capers
- 4 Tablespoons black olives
- 1 Tablespoon hazelnuts, crushed and toasted
- salt and freshly ground black pepper
Steam the broccoli florets over a pan of boiling water for 4–5 minutes. Chill under cold water and set aside.
In a heavy pan, gently heat the mascarpone, dolcelatte, crème fraîche, vinegar, and wine. Add the broccoli florets.
Cook the pasta in boiling salted water until it is just tender, drain well, return to the pan, and add the hot sauce. Sprinkle with capers, olives, and hazelnuts, and toss well. Adjust the seasoning and serve.