Tortiglioni with broccoli, peas and cheddar

Method

1. Peel and slice the shallot.
2. Chop the broccoli into small florets.
3. Cut the cheddar and the potato into cubes.
4. In a pan, sauté gently the shallot with a little olive oil.
5. Add the peas, the potatoes and the broccoli. Add a spoonful of boiling water and cook for 1 minute.
6. Cook the Tortiglioni in plenty of lightly salted boiling water.
7. Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.
8. Drain the pasta al dente, toss in the pan with the vegetables.
9. Season with pepper, sprinkle with cheddar cubes and serve.

Chef's tip

If you want to turn this dish vegan, just omit completely the diced cheddar cheese or replace it with some soy cream and toasted, crumbled walnuts or almonds!

Serving suggestion

This dish goes well with almost any kind of course. Choice is yours!

Wine selection

Sauvignon blanc, Pinot noir or Chardonnay.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

This recipe comes as a variation to the most famous 'pasta coi broccoli', which is a very appreciated dish of the peasant tradition. Here we suggest you enrich it a bit by adding some peas, a potato and diced Cheddar cheese.. You won't be disappointed!