Farfalle with broccoli, mushrooms and walnut sauce

Ingredients

- 350 g Farfalle Honig
- 500 g broccoli, cut into florets
- 2 tablespoons (olive) oil or 40 g butter or margarine
- 250 g mushrooms, halved
- 100 g walnuts, coarsely chopped
- 2 teaspoons dried marjoram or oregano
- 1 package cream cheese (80 g)
- 250 ml semi-skimmed milk



Preparation:

Prepare the farfalle according to the preparation method on the package. Cook the broccoli florets in salted water for about 5 minutes until tender. Heat the oil or butter in a wok and stir-fry the mushrooms about 2 minutes. Stir fry the nuts and marjoram 1 minute. Reduce heat to low. Add spices and cheese, milk and cook over low heat, stirring melt and then boil 30 seconds. Season to taste with salt and pepper. Spoon the broccoli florets and the farfalle with the sauce and let it just warm. Serve with grated Parmesan cheese. Serve with grilled tomatoes. Halve tomatoes and sprinkle with chopped herbs and grated cheese, slide under a hot grill and cook 2-3 minutes to melt the cheese.