Rigatoni with broccoli and taleggio

• whole milk↗250ml ml
• broccoli↗250g g

  blended to a very fine texture

• rigatoni250g g
• parmesan↗30g g

  finely grated

• taleggio↗100g g

  cut into pieces

• nutmeg↗grating of

  grating of

• olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Fill a large pot with salted water and bring to a boil. Meanwhile, in a second non‑stick pot over medium heat, bring the milk and broccoli to a gentle boil and cook for 10‑15 minutes. The broccoli will cook in the milk, forming a soft puree that will become the sauce base.

2. 2

   Drop the rigatoni into the pot of boiling water and stir. Cook for 1 minute less than the time indicated on the package. Add the parmesan and taleggio to the broccoli mixture, stirring until they fully melt and become homogeneous.

3. 3

   Season the sauce and add grated nutmeg to taste. Transfer the rigatoni directly from the cooking water into the broccoli‑cheese sauce using a slotted spoon. Mix well, adding a spoonful of water if needed to thin the sauce. Taste, then divide onto plates and drizzle with a little olive oil before serving.