Fettuccine with Gorgonzola and Broccoli

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Ingredients

1. 3/4 cup canned low-sodium chicken broth or homemade stock
2. 1/2 cup dry white wine
3. 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
4. 2 cups heavy cream
5. 3 tablespoons butter
6. 1 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1 pound fettuccine
9. 1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
10. 1/3 cup grated Parmesan, plus more for serving
11. 3 tablespoons chopped fresh parsley

1. In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
2. Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
3. In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
4. Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.