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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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An easy, tasty recipe for a weeknight dinner. Ingredients:
1 lb broccoli, separated into small flowerets, stalks peeled and cut into 1/4 inch julienne |
2/3 cup minced scallion |
1/3 cup butter |
1 cup half-and-half |
1 teaspoon dried basil |
1 garlic clove, crushed to a paste |
1/2 cup parmesan cheese |
1/2 cup gorgonzola, cut into small cubes |
1 pinch cayenne |
1 lb linguine, cooked al dente |
1/3 cup finely chopped walnuts, lightly toasted |
Directions:
1. Cook broccoli in boiling, salted water for 3-4 minutes or until tender.
2. Drain and refresh under cold, running water, and pat dry.
3. Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.
4. Add cheeses and stir until well-combined.
5. Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.
6. Serve sauce over linguine and sprinkle with toasted walnuts.
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