Fusilli with Broccoli Flowers & Le Triple Crème DuVillage

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ingrediens

• 15 ml, 1 tbsp. butter
• 45 ml, 3 tbsp. olive oil
• 2 grey shallots, chopped
• 1 garlic clove, chopped
• 6 dried tomatoes, chopped
• 250 ml, 1 cup chicken broth
• 250 ml, 1 cup thick cream (15%)
• 200 g, 1 cup Le Triple Crème DuVillage, crumbled
• 350 g, 3/4 lb. fusilli pasta
• 500 ml, 2 cups Broccoli crowns
• To taste fresh Italian cherry tomatoes, quartered
• To taste flat parsley, chopped (for garnish)

preparation

Servings: 4 - Preparation: 15 min - Cooking: 15 min

• Preheat oven at 200°C (400°F)
• In a skillet, melt butter in oil. Stir in shallots, garlic and dried tomatoes. Allow these to sweat.
• Add broth, and cook 3 minutes. Stir in cream and Le Triple Crème DuVillage. Whisk preparation until smooth. Add salt and pepper. Cook for 10 minutes.
• In a pot, cook pasta in salted boiling water. Add broccoli 5 minutes before pasta has finished cooking.
• Strain pasta and broccoli, and place in bowl. Drizzle with olive oil.
• Serve on top of sauce in warm plates. Garnish with tomato wedges and parsley.