Penne with Broccoli

The water should taste noticeably of the sea — that’s how the penne will be well seasoned from the inside.

Start testing the pasta about 1 minute before the package time so it doesn’t overcook in the sauce.

The broccoli should still have a slight bite and a bright colour.

The cooking water adds flavour to the sauce and helps it bind more easily.

First dissolve the cornstarch in a little cold cream or water to avoid lumps.

Do not boil vigorously so the sauce stays smooth and the cheese does not separate.

If the sauce seems too thick, stir in a little broccoli water or pasta water, a splash at a time.

Toast the pine nuts briefly in a dry pan and remove them immediately to prevent further browning.