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Ingredients

• 3/4 cup canned low-sodium chicken broth or homemade stock
• 1/2 cup dry white wine
• 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
• 2 cups heavy cream
• 3 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 pound fettuccine
• 1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
• 1/3 cup grated Parmesan, plus more for serving
• 3 tablespoons chopped fresh parsley

Description

The Very Mention Of Gorgonzola Sets The Taste Buds Tingling, And This Smooth, Sublime Sauce Doesn't Disappoint. We Made The Pasta With Broccoli Florets, But The Stems Are At Least As Good. If You Prefer, Buy Half The Quantity Of Broccoli; Then Peel The Th

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