My obsession for varying meals is killing me (not literally, obvious). Since it’s intolerable for me to have the same dish both for dinner and lunch the next day – tell me about time saving – every day the struggle to find something different gets more real.
Jokes aside, trying new things to take to work is also a good way to have material for the blog. Sometimes though, the ideas are not remarkable as they should be (my thought), and the week passes by with nothing to write (sorry!).
The other day, a bag of broad beans in the freezer and a craving for pasta gave birth to this tasty dish that I’m sure it’s going to tickle your tastebuds thanks to the tangy and piquant touch of gorgonzola cheese.
INGREDIENTS (serves 2)
- 3 tablespoons soffritto (find how to prepare it here)
- 1 tablespoon extra virgin olive oil
- 150g frozen broad beans
- 50g gorgonzola piccante (or any sharp blue cheese), roughly cut or crumbled
- 180g penne pasta
The longest part is shelling the broad beans. Tip them in a bowl and pour over some boiling water to thaw them. Leave to stand for a minute, then drain. Now, they have to be shelled one by one. Simply squeeze the skin to pop out the vibrant green beans (they will split, but that’s ok, we go for flavour and texture, not perfection).
In a large pan, tip the soffritto and the olive oil. Quickly fry on high heat and add the broad beans. Fry for a couple of minutes, tossing a few times, then switch the hob off and tip in the cheese. Leave to melt.
Cook the pasta in boiling salty water according to the packet instructions. Reserve a couple of tablespoons of cooking water, then drain. Tip the pasta on the broad beans and cheese sauce, and toss a few times over a high heat, adding the cooking water.
Sprinkle over some grated parmesan cheese and serve.