Broccoli & blue cheese fusilli with pear salad

Bring a large pan of salted water to the boil. Cook the pasta for 10 minutes, until al dente. In a separate pan, boil the broccoli and garlic cloves for 5 minutes.

Transfer the broccoli and garlic to a blender with most of the parmesan, 1 tbsp oil and about 30g salad leaves. Blitz until smooth, adding a little pasta water if needed, then season to taste.

Drain the pasta, reserving a mug of pasta water, then return to the pan. Mix in the broccoli sauce. Warm over a low heat, adding a splash of pasta water to loosen. Reserve 8 small pieces (about 25g) Gorgonzola for the salad, then stir the rest through the pasta so it starts to melt.

In a salad bowl, whisk the remaining 1 tbsp oil with the red wine vinegar and seasoning. Add the pear slices, the remaining salad leaves and reserved Gorgonzola. Serve alongside the pasta, with with the remaining parmesan sprinkled over.