Ingredients
- 1 lb broccoli, separated into small flowerets, stalks peeled and cut into 1/4 inch julienne
- 2/3 cup minced scallion
- 1/3 cup butter
- 1 cup half-and-half
- 1 teaspoon dried basil
- 1 garlic clove, crushed to a paste
- 1/2 cup parmesan cheese
- 1/2 cup gorgonzola, cut into small cubes
- 1 pinch cayenne
- 1 lb linguine, cooked al dente
- 1/3 cup finely chopped walnuts, lightly toasted
Directions
- Cook broccoli in boiling, salted water for 3-4 minutes or until tender.
- Drain and refresh under cold, running water, and pat dry.
- Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.
- Add cheeses and stir until well-combined.
- Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.
- Serve sauce over linguine and sprinkle with toasted walnuts.
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