150 g (5 oz) creamy blue cheese, such as Gorgonzola or St Agur
50 ml (2 fl oz) single cream
salt and pepper
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the broccoli 5 minutes before the end of the cooking time and cook until tender.
Meanwhile, place the cheese in a bowl and mash until smooth, then stir in the cream.
Drain the pasta and broccoli, reserving a little of the cooking water, and return to the pan. Stir through the cheese mixture, adding a little cooking water to make a thin sauce if needed. Season well and serve immediately.