Recipe - Paella-Style Shellfish Pasta

125 g Broccoli florets; (4oz)
1 250 gram pac fresh Paglia e
Fieno
125 g Gorgonzola cheese; crumbled
(4oz)
25 g Pine kernels; toasted (1oz)
1 142 millilit double cream;
(5 floz)
Salt and freshly ground
black pepper

1. Lightly cook the broccoli florets in boiling water for 23 minutes until
tender and drain well.

2. At the same time , cook the paglia e fino following the pack
instructions, and drain well.

3. Return pasta to the saucepan and stir in the broccoli florets, cheese,
pine kernels and cream. Add seasoning to taste.

4. Place over a low heat and warm through gently for 12 minutes. Serve
with fresh crusty bread.

Converted by MC_Buster.

NOTES : Delicious quick and easy pasta dish with gorgonzola, serve with
fresh bread.

Converted by MM_Buster v2.0l.