Directions

1. In a saucepan, melt butter in the oil. Gently heat the French shallots, garlic and sun-dried tomatoes.
2. Add stock, reduce for 3 minutes. Stir in the cream and two cheeses. Beat until thick and creamy. Add salt and pepper to taste. Cook for 10 minutes.
3. In a large pot, cook the pasta in boiling salted water. Five minutes before the pasta is cooked, add the broccoli florets to the water.
4. Drain pasta and broccoli together. Place in a bowl and drizzle with olive oil.
5. To serve, pour some sauce into heated individual plates, add a serving of pasta and broccoli.Garnish with cherry tomato quarters and chopped parsley.