Broccoli & blue cheese pasta

	15g (half oz) butter or margarine
	15ml (1 level tbsp) plain flour
	175 (6fl oz) milk
	75-150g (3oz-6oz) blue cheese crumbled (depending on taste)
	salt and pepper
	Broccoli, cut into small florets
	Handful of almonds or pine nuts
	Two portions of fussilli Method Melt the fat in a small heavy-based saucepan, blend in the flour and cook, stirring constantly, for 1-2 minutes Gradually stir in the milk and cook, stirring constantly, until thickened. Remove from the heat, stir in the cheese until melted and season Cook the broccoli and add, with the nuts, to the sauce Cook the fussilli Pour the sauce over the cooked fussilli and serve