- small head broccoli, cut into florets
- 25g/1oz butter
- ½ leek, finely chopped
- 50ml/2fl oz double cream
- 100g/3½oz linguine, cooked according to packet instructions
- 50g/1¾oz Stilton, crumbled
- Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain.
- Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes.
- Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well.
- To serve, spoon the pasta mixture into a serving bowl.