Pasta with broccoli and Therezia cheeses
Ingredients:
- 250 g short pasta (penne, fusilli, farfalle)
- 350 g broccoli florets (no thick stems)
- 200 ml Therezia sour cream (classic, not sweet)
- 200 g Therezia plain cream cheese (or creamy cow’s milk cheese)
- 200 g Therezia Pănet semi-hard cheese, grated
- 50 g aged Therezia cheese, grated (optional, for serving)
- 1 garlic clove
- Salt and pepper, to taste
- Chili flakes (optional)
- (Optional) a few drops of lemon juice
Instructions:
Boil the pasta in salted water. Four minutes before the pasta is done, add the broccoli florets and continue boiling. Drain everything and save 1–2 tablespoons of the cooking water.
In a pan, gently heat the Therezia sour cream and garlic for about 1 minute to release the flavor.
Add the cream cheese and grated semi-hard cheese, stirring until the sauce becomes creamy. If too thick, add a bit of the hot pasta water.
Season with salt, pepper, and, optionally, chili flakes and lemon juice for freshness. Add the pasta and broccoli, toss everything well, and serve immediately. For extra flavor, sprinkle with aged Therezia cheese before serving.
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