Recipe By Margaret Amos

This dish is enjoyed by the kids and the grown ups too. Use half fat crème fraiche if you wish but try and use pasta that will let the sauce cling to it. In this recipe I have used fusilli.
It serves four but can be halved.

Stilton and Broccoli Pasta

350g/12oz Dried Pasta
350g/12oz Broccoli cut into florets
140g/5oz Stilton
6 Rashers of rindless streaky bacon
200ml Carton crème fraiche
Black pepper

1) Preheat the grill. Bring a large pan of salted water to the boil, add pasta and cook for 5 minutes. Add the broccoli florets bring the water back to the boil and cook for a further 5-7 minutes until the pasta and broccoli are just tender.

2) While the pasta is cooking, crumble the Stilton into a small bowl and grill the bacon until crispy, then cut into pieces.

3) Drain the pasta, reserving a few tablespoons of the cooking water. Return saved water and pasta to the pan, stir in the crumbled Stilton, crème fraiche and plenty of black pepper. Stir gently until cheese starts to melt into the sauce. Serve each portion topped with crispy bacon pieces.