Stilton and Broccoli Sedani with Cheesy Nutty Crusts

Give height to your plates by making these simple parmesan crusts.  I added chopped walnuts for extra crunch!

500g Sedani or other hollow short Pasta
1 medium Broccoli
1 small onion
2 cloves garlic
1 cup chicken stock
2 cups milk
1 tbsp flour
75g stilton cheese
1 tbsp olive oil
1 tbsp butter
grated nutmeg

Cheese Nutty Crusts
1 cup Grated Parmesan cheese
few chopped walnuts

Prepare Walnut Parmesan crusts by putting 1 heaped teaspoon parmesan  cheese on a baking tray next to eachother make sure to leave enough room to spread.  Sprinkle chopped walnuts on top and bake in 180c oven for 15minutes until golden. Remove from oven, leave to cool in tray.

Bring a large pan of salted water to boil, add pasta and cook al dente.  Meanwhile heat olive oil and butter in a large frying pan, add finely chopped onions and crushed garlic and fry gently till onions are translucent.  Add 1 tablespoon flour and stir for 1 minute to cook flour. Add chicken stock and stir to create a thick paste.  Add milk to loosen up. Cut broccoli into little florets add to sauce, add crumbled stilton on top and grated nutmeg. Cover with lid and simmer gently for 5 minutes till broccoli is cooked to a bite. 

Drain Pasta and transfer to Broccoli Sauce, stir well and serve with cheese crusts on top.