Linguine with Broccoli and Blue Cheese

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This recipe uses only a few ingredients, takes only little time, and makes an appealing pasta dish. Fora meal that’s even faster to prepare, use fresh linguine.

Ingredients

Steps

1. Trim the broccoli into bite-sized florets and bring it to room temperature. In a 7-quart or larger pot, bring 6 quarts water to a boil, then add the salt. Lower the heat to a simmer and cover while you make the sauce.
2. In a 2-quart saucepan, bring the stock or broth and onion to a boil over medium-high heat. Cook until reduced by half, about 5 minutes. Lower heat to medium and add the cream, blue cheese, hot pepper sauce, and nutmeg. Cook until the cheese is melted. Cover and keep warm while you cook the pasta.
3. Return the pasta water to a full boil. Add the linguine, stir, and cook until al dente (cooked through but still slightly chewy), about 8 minutes. About 1 minute before the linguine is done, put the broccoli in the pan with the sauce to warm. Drain the noodles and return them to the pan. Add the parsley and the sauce mixture, and toss. Divide among 4 warmed soup plates or pasta bowls. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.