In boiling salted water add the garlic & cook for 5 minutes till soft, add the cavolo nero, cook till tender, remove & allow to drain.
Purre the cavolo nero & garlic with the olive oil to a fine puree, season with salt, freshly ground black pepper & a pinch of chilli.
Cook the pasta in boiling salted water for 7 minutes till al dente 1 minute before the end of cooking add the broccolini, cook & drain.
Warm the cream, add the Gorgonzola Dolce, melt till lumpy, do not boil.
Add the pasta & the broccolini to the hot cavolo nero puree, toss, season & divide between 4 hot bowls,
Drizzle the Gorgonzola cream over the pasta, sprinkle with marjoram, add a grind of fresh black pepper, a sprinkle of Parmesan, a drizzle of olive oil & serve.
