1 bunch broccoli, tough stems removed, broken into small flowerettes
1 stick butter
4 lg. garlic cloves, chopped
2 lg. whole green onions, finely chopped
1/2 c. heavy or whipping cream
1/4 lb. blue cheese, crumbled
1/4 c. freshly grated Parmesan cheese
3/4 lb. fresh fettuccine
Salt
Lots of freshly ground pepper

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; saute for three minutes. Stir in cream, salt and pepper and cook at a gentle boil until sauce thickens slightly. Toss sauce with hot pasta in a serving bowl. Add the cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately, with extra grated cheese and pepper on the side. Serves 4.