350 g (11 1/2 oz) wholewheat penne or other pasta shape
1 head of broccoli, about 350 g (12 oz), broken into florets
2 tablespoons olive or vegetable oil
150 g (5 oz) shelled walnuts, chopped
3 spring onions, roughly sliced (optional)
2 teaspoons chopped sage or 1 teaspoon dried sage
150 ml (1/4 pint) single cream
200 g (7 oz) soft blue cheese (such as dolcelatte, Gorgonzola or Saint Agur), diced
Cook the pasta in a large pan of lightly salted boiling water for about 11 minutes until just tender. Add the broccoli for the final 3–4 minutes of cooking time. When the broccoli and pasta are just tender, drain well and return to the pan.
Meanwhile, heat the oil in a frying pan and gently fry the walnuts and spring onions, if using, over a medium-low heat for 2–3 minutes, stirring frequently, until golden. Stir in the sage, cream and 150 g (5 oz) of the blue cheese until the cheese has melted and the sauce is creamy. Scrape into the drained pasta and broccoli, mix together, then tip the whole lot into an ovenproof dish.
Scatter over the remaining cheese and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for about 15 minutes until the topping is golden.