Blue Rock Cocciolette

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Blue Rock Cocciolette

Cocciolette pasta shells in a creamy Fairview Blue Rock sauce with broccolli and toasted walnuts.

Ingredients to serve 2

  • 200g x cocciolette pasta
  • ½ x broccoli – cut into florets
  • 20g x walnuts
  • 100g x Fairview Blue Rock – crumble
  • 100ml x cream
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 400g x cocciolette pasta
  • 1 x broccoli – cut into florets
  • 40g x walnuts
  • 200g x Fairview Blue Rock – crumble
  • 200ml x cream
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Walnuts: Place the walnuts on a try and roast them for 10 minutes until golden. Roughly chop the toasted walnuts.

Step 3

Sauce: Place the Blue Rock cheese into a small pan on a low heat and gently melt the cheese, stirring often for about 1-2 minutes. Add the cream and mix until the cheese is completely melted. Season with salt and black pepper to taste.

Step 4

Cocciolette Pasta: Bring a large saucepan of lightly salted water to the boil. Add the Cocciolette and cook for 7-9 minutes. Once cooked (al dente – with a slight bite still), drain and keep warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the pasta from sticking together.

Step 5

Broccoli: Place the saucepan back on a medium-high heat. Add the broccoli, a pinch of salt and a splash of water. Cook for 2 minutes until bright green and cooked.

Step 6

To Serve: Mix ¾ of the Blue Rock cheese sauce through the Cocciolette. Add the broccoli and toasted walnuts and dollop the remaining sauce on top. Finish with a little crack of fresh black pepper.