Divide the broccoli into small florets, peel and dice the stalk and cook in the broth. Then drain and collect the broth. Wash the spring onions and cut into strips. Sauté with the broccoli in melted butter, deglaze with the broth and cook covered for 8 minutes to let . Cook the pasta in sufficient boiling salted water according to the instructions on the package until al dente. Puree the broccoli in the broth. Stir in the cream cheese and the freshly grated Parmesan and bring to the boil again. Season with salt and pepper. Serve with the drained pasta.