Brocoli Cavolo Nero with Pasta & Cheese Sauce

A light vegetarian dish with tenderly blanched broccoli and cavolo nero. Shocked in ice cold water to retain there luscious green colour. Al-dente cooked pasta all tossed together with a rich and creamy cheese sauce.

 Heat a sauté pan with 1tbsp of olive oil and a knob of butter. Finely chop 1 onion and 2 garlic cloves, sauté until translucent. Add 2tbsp of plain flour then cook for 1-2 minutes, pour in the milk little by little until the rue thickens. Add in 75g of comte cheese and 25g of grated parmesan, stir until blended.

 Place the pasta in salted boiling water until al-dente, drain reserving 2tbsp of the water.

 Meanwhile pop the broccoli and cavolo nero on the boil until tender. Shock in ice cold water.

 Place the pasta, reserved water, broccoli and cavolo nero into the cheese sauce to heat through and serve.