Half the people reading this recipe will be smacking their lips; the other half will have already recoiled in horror! Broccoli, blue cheese -- you either love 'em or you hate 'em!
Use a tangy mustard. A mustard like Dijon may be too bland, unless you increase the amounts of it. Oddly, American hotdog mustard has about the right tang for this, or a sharp German or French mustard (just not a hot mustard like English, you don't want to blow their heads off.) You will probably want actually a pound and a bit of pasta. Use a shaped pasta such as fusilli, farfalle, penne or even macaroni. If you want to, you can use fresh sage: 1 tablespoon. Instead of a fresh bunch of broccoli, of course you can just use frozen. Use about a bag or whatever you think equates to 2 bunches chopped up, because bag size varies.