Pappardelle Pasta with Purple Sprouting Broccoli, Blue Cheese & Walnuts

Date Added: 30/10/2023


  • 400g Pappardelle (or Tagliatelle)
  • 500g purple sprouting broccoli (prepared weight)
  • 25g butter
  • 2 garlic cloves, crushed
  • 2 large fresh thyme sprigs, leaves picked and chopped
  • 150g Danish Blue, broken into small pieces
  • 200ml double cream or crème fraiche
  • Finely grated zest of 1 small lemon
  • 50g finely grated parmesan or vegetarian alternative, plus extra to serve
  • 50g walnut pieces, lightly toasted



  • Cook the pasta as per manufacturer instructions, al dente is best for this recipe.
  • Steam the sprouting broccoli for 4-6 minutes or until quite tender (it should be cooked slightly more than usual).
  • Melt the butter in a small pan, add the garlic and cook over a very gentle heat, without letting the garlic colour, for about 1 minute. Add the thyme leaves and cook for a few seconds more. Add the Danish Blue, cream (or crème fraiche) and lemon zest, then cook over a low heat, stirring now and then, until the mixture has formed a thick, creamy sauce. Season well with black pepper.
  • Drain the pasta well, return it to the pan and stir in the creamy cheese sauce, followed by the steamed sprouting broccoli and the parmesan. Season with a little salt, if desired. Serve in warmed bowls, sprinkled with the toasted walnuts and a little more parmesan.


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