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Home Farm’s Catherine and John Pawson say their speedy linguine with broccoli, Roquefort and walnuts is a supper saviour

Catherine and John Pawson

This is a favourite of ours for a swiftly prepared supper, when we’re too tired to want to fuss over anything more complicated or time-consuming. Particularly during the week, when schedules are busy and liable to change at short notice, it’s important to have a few dishes that don’t require advance planning. There are always packages of dried pasta in the store cupboard and even when the refrigerator is virtually bare, it is rare for it not to contain tenderstem broccoli (broccolini) and some variety of blue cheese.

Ingredients (serves 2)

400g tenderstem broccoli, washed and stems trimmed
250g linguine
250g Roquefort or any blue cheese, cut into cubes
2 handfuls of toasted broken walnuts
Sea salt and black pepper
2 tbsp extra virgin olive oi

Linguine with broccoli, Roquefort
and walnuts

1. Bring a large saucepan of salted water to the boil for the pasta and a smaller one for the broccoli.

2. When the water is boiling, add the broccoli to the smaller pan and cook for 5 minutes until it is soft but still firm, then drain and set aside.

3. Cook the linguine according to the instructions on the package. Drain it, retaining a small amount of the cooking water, and return the pasta to the saucepan.

4. Add the Roquefort cheese and retained pasta cooking water to the pasta and stir until it has melted. Add the broccoli and divide between two plates.

5. Sprinkle the walnuts on top of the pasta and add a generous pinch of salt and pepper. Drizzle each serving with the olive oil and serve immediately.

‘Home Farm Cooking’, by Catherine and John Pawson, is out now