Serves 3 to 4

So simple and satisfying!

1lb pasta, such as fusilli
1/2lb broccoli, in bite sized florets
6 – 7 oz low fat creme fraiche
6 oz blue cheese, such as dolcelatte or gorgonzola, rind removed and roughly chopped
1 lemon, grated zest and 1 tbsp lemon juice
1/4 tsp ground nutmeg
3 tbsp walnuts, toasted lightly and chopped.

Cook the pasta according to packet instructions. Place the broccoli in a steamer or in a saucepan of boiling water and cook until just tender, for approximately 5 minutes.
Drain well then transfer to a food processor and blend to a bright green puree.

Place the creme fraiche and cheese in a medium saucepan over a low heat and stir until the cheese has melted to form a smooth sauce.
Stir in the lemon zest and juice, plenty of pepper and the nutmeg.

Scrape the broccoli puree into the pan and stir in well.Pour the sauce over the cooked pasta
and sprinkle with the walnuts to serve