This tenderstem broccolipasta with goat's cheese is one of our favourite recipes on our website and for very good reason.
Silky strips of pappardelle pasta are cooked in vegetable stock which adds a subtle but lovely taste to the overall dish and tenderstem broccoli are gently cooked until tender, and mixed with tangy, soft goat's cheese and crunchy chopped walnuts.
Our biggest tip when cooking pasta? Reserve some of that starchy pasta water! It can transform your dish from dry and clotted-looking, to smooth, silky and probably the best pasta you'll ever make at home. Add a little bit of pasta water, bit by bit towards the end of cooking and keep moving the pasta in the pan so emulsify it.
Season with plenty of cracked black pepper and serve immediately with shavings of Parmesan.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
726
Ingredients
1l
vegetable stock
500g
pappardelle pasta
225g
tenderstem broccoli, halved lengthways
150g
soft goat's cheese, roughly chopped
75g
walnuts, roughly chopped
Directions
Step 1
Bring a large pan of vegetable stock to the boil and cook pasta for 8-10min, or until cooked through. Drain, reserving some of the cooking water, and return to pan.
Step 2
Meanwhile, heat a small pan of boiling water and cook broccoli for 2 minutes until soft. Drain and stir through pasta with the goat’s cheese, a little of the reserved cooking liquid and most of the walnuts. Season to taste. Divide among 4 plates, garnish with remaining walnuts and serve.
GH Tip: Use purple sprouting broccoli instead of tenderstem, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
