Cappelletti with Blue Cheese, Spinach, Broccoli and Green Beans

This lovely little pasta from Garofalo is called Cappelletti, it’s the perfect shape for a creamy sauce. Cappelletti means little hats and you will often find fresh egg pasta shapes like these in Romagna cuisine and filled. Garofalo have created this fabulous dried cappelletti version with high-quality durum wheat semolina and water and are just waiting to be coated in a delicious pasta sauce.

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Cappelletti with Blue Cheese, Spinach, Broccoli and Green Beans

Cooking Time 15 min

Serves 2 people

Ingredients

• 150g Garofalo Cappelletti
  
• 50g frozen spinach, defrosted and sliced
  
• 3 Broccoli florets or long stemmed broccoli (chop the stalk), frozen
• 90g green beans, chopped into 2cm pieces
• ½ courgette (optional), sliced and quartered
• 75g dolcelatte cheese
• 80ml of pasta water
• 1 tsp dried herbs such as oregano
• Olive oil
• Salt and pepper
• Hard cheese like parmesan for serving (optional)
  

Instructions

1. Bring your pasta water to the boil, salt the water, and add your cappelletti.
2. Heat at least 1 tbsp of olive oil on a low heat, add your courgettes to the pan and season with a little salt and some dried herbs such as oregano. If you're not using courgette, add the olive oil and spinach at step 4.
3. After the pasta has been cooking for 5 minutes, add the broccoli and green beans.
4. Next add the spinach to the pan, the pasta water, and then add the dolcelatte. Allow to simmer on a low heat.
5. Once the pasta is cooked al dente, drain with the vegetables and add to the pan.
6. Combine together and allow the sauce to combine with the pasta and thicken a little, if you wish add some grated parmesan at this point and combine together and serve.

We’d love to see if you make any of my lockdown recipes with Garofalo. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

This is part of a paid for collaboration with Pasta Garofalo.

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