Ingredients

550 g / 1 lb penne 750 g / 1 lb broccoli florets, cooked 300 g / 11 oz sun-dried tomatoes in oil, chopped 250 g / 9 oz Gorgonzola crumbled 50g pine nuts 175 ml / 6 fl oz virgin olive oil Salt and freshly ground black pepper

Description

Bring 5 Litres (9 Pints) Of Water To The Boil In A Large Pan. Add The Penne And Cook Until Just Al Dente. Just Before You Drain The Penne, Add The Cooked Broccoli Florets, Wait For 15 Seconds Then Drain Into A Colander. Return The Pasta And Broccoli To Th

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