Macaroni with Gorgonzola, broccoli, and walnuts by Laurent Mariotte

Ingredients

4 servings

• 500 g macaroni
• 1 broccoli
• 200 g aged gorgonzola
• 75 g walnut kernels
• 50 g butter
• coarse sea salt
• freshly ground pepper

Steps

1. 1

   Bring a large pot of water to a boil. Add salt (10 g/liter). Cook the pasta "al dente" according to the package instructions.

2. 2

   Cut each broccoli floret into 2 or 3 pieces. Melt the butter in a large pan or skillet, add the broccoli, salt, and cover for two minutes.

3. 3

   Add a ladle of pasta cooking water and continue cooking covered for 2 minutes. Add a little more cooking water if necessary.

4. 4

   Drain the macaroni, add it to the pan or skillet, and stir. Add the walnut halves and crumbled Gorgonzola and toss everything together to coat. Arrange in a shallow bowl and serve.