250 g Pambac Cavatappi, 250 g broccoli, 400 ml milk 3.5% fat, 50 g butter, 100 g mozzarella, 1 tbsp flour, nutmeg.
250 g Pambac Cavatappi, 250 g broccoli, 400 ml milk 3.5% fat, 50 g butter, 100 g mozzarella, 1 tbsp flour, nutmeg.
Cut broccoli into florets and boil for 5 minutes in salted water. In a saucepan, melt butter over low heat. Sprinkle flour over butter while stirring. Stir in the milk. Stir continuously with a whisk until the sauce is thickened. Season with nutmeg, salt and pepper. Boil the pasta, drain and leave to cool. Arrange the pasta on plates, spoon over a few tablespoons of sauce, grate the mozzarella, add the cooked broccoli florets and sprinkle with diced kapia peppers and green onions. Enjoy!