Ingredients

500 g (1 lb 2 oz) broccoli
300 g (10 1/2 oz) 1 1/4 cups garlic and herb cream cheese
4 tbsp milk
350 g (12 oz) fresh herb tagliatelle
25 g (1 oz) 1/4 cup grated Parmesan cheese
chopped fresh chives, to garnish


Method

Cut the broccoli into even-sized florets.
Cook the broccoli in a saucepan of boiling salted water for 3 minutes and drain thoroughly.
Put the soft cheese into a saucepan and heat gently, stirring, until melted.
Add the milk and stir until well combined.
Add the broccoli to the cheese mixture and stir to coat.
Meanwhile, bring a large saucepan of salted water to the boil and add the tagliatelle.
Stir and bring back to the boil.
Reduce the heat slightly and cook the tagliatelle, uncovered, for 3-4 minutes until just tender.
Drain the tagliatelle thoroughly and divide among 4 warmed serving plates.
Spoon the broccoli and cheese sauce on top.
Sprinkle with grated Parmesan cheese, garnish with chopped chives and serve.