Pasta with Romanesco

Ingredients for 2 servings:

• ½ Romanesco
• 200 g mussel pasta (conchiglie)
• 1 garlic clove(s)
• ½ onion(s)
• 20 g walnut kernels
• 70 g baby spinach
• 50 g bacon
• 50 ml milk
• 50 g blue cheese
• 40 g Parmesan
• 2 tbsp oil
• 1 handful of raisins
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with hearty bacon and cheese sauce

Chop the walnuts into quarters, roast in a large pan without fat until golden brown, and remove from the pan. Finely dice the garlic and onion. Dice the bacon or cut the bacon strips into 1 cm squares. Grate the Parmesan and cut the blue cheese into small cubes to help it dissolve more quickly. Wash the Romanesco and break it into small florets. Cook the pasta in plenty of salted water according to the package instructions. Three minutes before the end of the cooking time, add the Romanesco and cook. Heat 2 tablespoons of oil in a large pan and sauté the onions, garlic, bacon, walnuts, and raisins for about three minutes. Once everything has taken on some color, add the spinach and freshly chopped parsley. Continue frying everything over medium heat for about six minutes. Deglaze with milk and add the shaved Parmesan and blue cheese. Simmer for about five more minutes, until the cheese has completely dissolved and the sauce has reached the desired consistency. The cheese should make it creamy on its own; otherwise, just let it simmer a little longer. Season to taste with salt, pepper, and nutmeg. Note: The cheese and bacon already provide enough salt, so you don’t need much more. Drain the pasta and Romanesco after cooking and add it to the pan with the sauce. Mix everything thoroughly. Serve sprinkled with Parmesan cheese.