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Broccoli Blue Cheese Sauce


Broccoli and blue cheese are an exquisite combination. If you are not a blue cheese fan you may omit it, but I have served this dish to many guests who say they dislike blue-veined cheeses and have received raves every time.

1 bunch broccoli, tough stems removed and discarded, flowerets broken into small flowerets
1/2 cup (1 stick) butter
4 large garlic cloves, chopped
2 large whole green onions, chopped
1/2 cup heavy cream
Salt
Lots of freshly ground black pepper
1/4 pound blue cheese, crumbled
1/4 cup freshly grated Parmesan cheese

 

Steam broccoli until just tender, then chop. You should have about 2 1/4 cups.

Melt butter in a large skillet. Add garlic, green onions, and broccoli, and cook for 3 minutes. Stir in cream, salt, and pepper, and cook at a gentle boil until sauce thickens slightly. Toss with hot pasta in a serving bowl. Add blue cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately. Pass extra grated cheese and the pepper mill for each person to add to taste.

Makes 4 servings

Recommended Pasta: 3/4 pound fettuccine


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