Process…
Boil the florets of broccoli in plenty of salted water for 10 minutes. Remove from the pot with a slotted spoon and drop in ice water from the refrigerator and then drain.
In the same water boil the broccoli and while it is boiling add the pappardelle to boil al dente. At the end of the drain and keep 1 cup of the pasta water.
While in a spacious frying pan, add the cream cheese, blue cheese and milk and put over medium heat. Stir to dissolve the cheese and then add the florets of broccoli and cheese.
Finally add in the pan the pappardelle and stir well. Add plenty of pepper and as much water as needed to obtain the pasta the desired liquidity. Serve the pasta on plates, sprinkle with grated parmesan cheese.
Source
Pappardelle with broccoli and 4 cheese
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