Linguine with Purple Sprouting Broccoli, Gorgonzola and Walnuts

Our Linguine with Purple Sprouting Broccoli, Gorgonzola, and Walnuts offers a unique twist on simple vegetable pasta, with unexpected flavours and textures. Featuring purple sprouting broccoli, gorgonzola, and walnuts, this dish is not only packed with flavours but colourful and fun!

The Round Dutch Oven creates the ideal environment for this recipe to be prepared in, locking in heat and moisture thanks to its tight-fitting lid. This versatile piece of cookware can be used for every step of this recipe, from steaming the broccoli to boiling the linguine until they are al’ dente. The combination of rich gorgonzola, broccoli, and crunchy toasted walnuts will leave your guests asking for seconds, and maybe even thirds! 

Our Linguine with Purple Sprouting Broccoli, Gorgonzola, and Walnuts is a great dish to mix it up, especially for weeknight cooking. This recipe serves between two and four people at a time, and can be ready in less than 30 minutes. If you’re expecting more guests, simply adjust the portions accordingly and enjoy! Here are all the ingredients you’ll need and the steps to follow before tackling this recipe.

Bring 3 litres of well-salted water to the boil in a Round Dutch Oven, and prepare a steamer. Add the linguine to the boiling water and cook for 10-12 minutes.

Break the gorgonzola cheese into small pieces and set aside. Melt the butter in a small pan, add the garlic and cook over a gentle heat without letting it colour for about one minute. Add the thyme leaves and cook for a few seconds more.

Add the cream, cheese and lemon zest and leave over a low heat, stirring, until it has formed a thick and creamy sauce. Season to taste with black pepper.

After the pasta has been cooking for five minutes, add the sprouting broccoli to the steamer, season with salt and cook for eight minutes.

Drain the linguine, and save a little of the cooking liquid. Return the pasta to the pan, stir in half the creamy cheese sauce and a little of the cooking water, followed by the sprouting broccoli and 1/3 cup of the Parmesan cheese. Season with a little salt, if desired.

Spoon into warmed Coupe Pasta Bowls, drizzle the rest of the cheese sauce overtop, then sprinkle with the toasted walnuts and Parmesan cheese.