Penne with Broccoli in Gorgonzola Walnut Sauce

Bring a large pot of plenty of water to a boil and salt generously. Wash the broccoli and cut into small, bite-sized florets. Peel the tender stems and slice them thinly. Roughly chop the walnut kernels and toast them in a dry pan over medium heat for 2–3 minutes until fragrant, then set aside on a plate. Peel and finely chop the garlic. Cut the Gorgonzola into coarse cubes.

Add the penne to the boiling salted water. About 4 minutes before the end of the cooking time (according to package instructions), add the prepared broccoli florets and stems directly to the pasta pot and cook together until al dente. Before draining, ladle out a ladleful of starchy pasta water (approx. 100 ml) and set aside.

Meanwhile, melt the unsalted butter in a large pan and gently sauté the chopped garlic over low heat for approx. 1 minute without letting it brown. Pour in the whipping cream and bring to a brief boil. Reduce the heat, add the diced Gorgonzola, and gently stir until completely melted into a velvety smooth sauce. Season to taste with a pinch of freshly grated nutmeg, a little table salt, and freshly ground black pepper.