Cook the pasta in lots of boiling salted water. Meanwhile, cut the broccoli into florets, then steam them (over the pasta water is easiest). Lightly toast the pine nuts in a small pan. When the pasta is a minute away from ready, put the gorgonzola and creme fraiche in a pan and gently heat, stirring, until it is smooth. Drain the pasta, return to the pan and stir through the broccoli, nuts and cheese. Serve at once.

Serves 4.

Note: These are just estimated proportions - use your own judgement, according to how strong your gorgonzola is, and so on. It is best though if there is only just enough sauce to very lightly coat the pasta - there should not be enough even to leave a slight residue on the bowl, let alone a puddle at the bottom.