OK, so this month's challenge. Use PSB.
That's it? Oh, ok, then. Fair enough.
So. Let's have one of my usual, hopelessly vague measurement-riddled recipes.
Take some orrechiette and cook according to manufacturer's instructions.
Grab some purple sprouting broccoli (from here on, and ever after, PSB) - a handful and a bit more for each person. Blanch for a minute or two in boiling water, then plunge into iced water. Set aside.
Chop up bacon into small strips - the equivalent of about 2 rashers per person. I use dry- or sweet-cured. Fry until slightly browned and crispy. Drain onto kitchen towel, and set aside.
Crumble some creamy gorgonzola - not too much, or it'll overwhelm the whole dish. Start with a little, and then you can always add more. In contrast, trying to take out molten cheese from food is not a good way to go. It hurts, and it's messy. Again, set aside.
In a food processor, blitz a good handful of blanched PSB, a small handful of cooked chestnuts, half a clove of garlic, and a small handful of parmesan, and a good glug of a decent olive oil, plus seasoning to taste. Whizz it all in the processor until you have a pesto consistency - it shouldn't be too thick, as you want it to properly coat the pasta. Taste, and adjust according to your preferences/fussiness/perfection levels.
OK, so your pasta should be ready now, so go drain it.
In the same (large) frying pan as you fried the bacon in, add a glug of olive oil and heat through. Tip in the pasta, bacon, and PSB. Once mixed, add the pesto. Finally, lob in the gorgonzola. One final stir, and you can serve it and start getting your chops round it all.