Linguine with Gorgonzola Pdo sauce and creamed broccoli

Start by preparing the Gorgonzola Pdo sauce. In a small saucepan, heat the cream and then add the Gorgonzola Pdo. Melt it over low heat and then add pepper. Set aside. Cook the linguine in plenty of salted water. Using a blender, blend the broccoli with the evo oil, salt, basil, pepper and a little of the pasta cooking water. Then transfer the cream to a frying pan and heat it. Drain the pasta al dente and toss it in the pan with the broccoli cream. Serve the pasta with the Gorgonzola Pdo sauce and garnish with the toasted almonds and lemon zest.