This pasta dish is perfect for summer - every Italian household has a variation on it. If you find gorgonzola too strong, try dolcelatte or even stilton.
Bring 5 litres (9 pints) of water to the boil in a large pan.
Add the penne and cook until just al dente.
Just before you drain the penne, add the cooked broccoli florets, wait for 15 seconds then drain into a colander.
Return the pasta and broccoli to the hot pan and add the tomatoes, cheese, pine nuts, olive oil and some freshly ground black pepper.
Check and adjust the seasoning to taste and serve immediately on warmed plates.
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