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If the hazelnuts are not ready-toasted, pop them in a 200C (180C fan)/390F/gas 6 oven for 10 minutes, then remove and cool before chopping.
Bring a big pan of salted water to a boil, and cook the orecchiette for 10-12 minutes, or according to the packet instructions, adding the broccoli to the pot for the final two minutes of cooking.
Drain the pasta and broccoli well, then return them to the pan off the heat.
Add the double cream, three quarters of the stilton, , the lemon juice, chilli flakes and plenty of black pepper, and mix well.
Taste and adjust the salt as needed, then serve immediately in warmed bowls topped with the remaining stilton, toasted hazelnuts and more chilli flakes, if you wish.