Instructions: Cook the tagliatelle in plenty of boiling salted water for 8-10 minutes, or until just tender. Meanwhile, cook the broccoli flowerets in a small amount of lightly salted, boiling water. Avoid overcooking the broccoli, so it retains much of its color and texture. Heat the mascarpone and blue cheeses together gently in a large saucepan until they are melted. Stir in the oregano and season with salt and pepper to taste.

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