Ingredients:

  • 1.5 lb broccoli heads, cut into small florets
  • 1 lb orecchiette or rigatoni pasta
  • 5 cloves garlic, thinly sliced
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 organic lemon, zested and juiced
  • 1 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per gallon of water so the pasta is seasoned from the inside out.
  2. In your large skillet, combine the 0.5 cup extra virgin olive oil and the 5 sliced cloves of garlic. Turn the heat to medium low and let them gently dance in the oil until the garlic is fragrant and translucent.
  3. Add the 1 lb of orecchiette to the boiling water. Set a timer for 5 minutes less than the package instructions for al dente.
  4. When the timer goes off, add the 1.5 lb of broccoli florets directly into the boiling water with the pasta. Cook for another 4 to 5 minutes until the broccoli is very soft and the pasta is al dente.
  5. Before draining, reserve 1 cup of the starchy pasta water. Use a spider strainer to transfer the pasta and broccoli into the skillet with the garlic oil.
  6. Add the 0.5 tsp red pepper flakes and half of the pasta water. Stir vigorously over medium heat, using your spoon to lightly smash some of the broccoli florets until they form a chunky green sauce.
  7. Turn off the heat. Add the 1 cup of Pecorino Romano, lemon zest, and lemon juice.
  8. Add more pasta water if it looks dry and toss until the cheese has melted into a velvety glaze. Serve immediately while it's piping hot.