Fresh farfalle with spinach, gorgonzola and walnuts recipe
 A really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta. 200g/7oz 00 flour, plus extra for dusting2 free-range eggspinch of salt 200g/7oz 00 flour, plus extra for dusting 2 free-range eggs pinch of salt 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil1 garlic clove, finely choppedlarge handful spinach50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte)1 tbsp chopped fresh mint25g/1oz walnuts, broken into pieces 200g/7oz Tenderstem broccoli, cut into florets 2 tbsp olive oil 1 garlic clove, finely chopped large handful spinach 50g/1¾oz gorgonzola, or a similar vegetarian blue cheese (such as dolcelatte) 1 tbsp chopped fresh mint 25g/1oz walnuts, broken into pieces Method For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.Add the drained pasta to the spinach, stir through the mint and top with the walnuts. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin. Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.) Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach. Meanwhile, dry fry the walnuts in a separate pan. Meanwhile, dry fry the walnuts in a separate pan. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. Add the drained pasta to the spinach, stir through the mint and top with the walnuts.