This lovely, subtle dish was from a book called Vital Vegetables, which I think is a collection of recipes from Good Food magazine. Anyway, it's very simple, with the broc added to the pasta for the last three minutes and then the other bits added (you toast the nuts a little, then add some garlic, lemon zest and parsley). I used walnuts here rather than mixed nuts (because that's what I had) and some Blue Shropshire cheese as I like blue cheese and walnuts together. Not a big, in-your-face kind of meal, but very tasty, none-the-less. Served with a green salad to add a bit more interest.
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