Ingredients

60 g (2 oz) 1 cup pine kernels (nuts)
350 g (12 oz) dried pasta shapes
2 courgettes (zucchini), sliced
125 g (4 1/2 oz) 1 1/4 cups broccoli, broken into florets
200 g (7 oz) 1 cup full-fat soft cheese
150 ml (1/4 pint) 2/3 cup milk
1 tbsp chopped fresh basil
125 g (4 1/2 oz) button mushrooms, sliced
90 g (3 oz) blue cheese, crumbled
salt and pepper sprigs of fresh basil, to garnish
green salad, to serve


Method

Scatter the pine kernels (nuts) on to a baking tray (cookie sheet) and grill (broil), turning occasionally, until lightly browned all over.
Set aside.
Cook the pasta in plenty of boiling salted water for 8 - 10 minutes or until just tender.
Meanwhile, cook the courgettes (zucchini) and broccoli in a small amount of boiling, lightly salted water for about 5 minutes or until just tender.
Put the soft cheese into a pan and heat gently, stirring constantly.
Add the milk and stir to mix.
Add the basil and mushrooms and cook gently for 2 - 3 minutes.
Stir in the blue cheese and season to taste.
Drain the pasta and the vegetables and mix together.
Pour over the cheese and mushroom sauce and add the pine kernels (nuts).
Toss gently to mix.
Garnish with basil sprigs and serve with a green salad.