Add the double cream, three quarters of the stilton, a teaspoon of salt, the lemon juice, chilli flakes and plenty of black pepper, and mix well.
Bring a big pan of salted water to a boil, and cook the orecchiette for 10-12 minutes, or according to the packet instructions, adding the broccoli to the pot for the final two minutes of cooking.
Broccoli and blue cheese are a classic combination, and with the crunch of hazelnuts and the creamy sauce, this feels like a special dinner, even though it takes just minutes to pull together.
Taste and adjust the salt as needed, then serve immediately in warmed bowls topped with the remaining stilton, toasted hazelnuts and more chilli flakes, if you wish.
This is one of my favourite types of dishes: a quick cook, quick carb, where the sauce takes as little time to make as the pasta.
