Ingredients:
1 lb broccoli, separated into small flowerets, stalks peeled and cut into 1/4 inch julienne
2/3 cup minced scallions
1/3 cup butter
1 cup half-and-half
1 teaspoon dried basil
1 garlic cloves, crushed to a paste
1/2 cup parmesan cheese
1/2 cup gorgonzola, cut into small cubes
1 pinch cayenne
1 lb linguine, cooked al dente
1/3 cup finely chopped walnuts, lightly toasted
Directions:
Cook broccoli in boiling, salted water for 3-4 minutes or until tender.
Drain and refresh under cold, running water, and pat dry.
Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.
Add cheeses and stir until well-combined.
Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.
Serve sauce over linguine and sprinkle with toasted walnuts.
Servings: 4-6
Time preparation: 5 min.
Time total: 13 min.