Orecchiette With Broccoli

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs broccoli florets
• 1/4 cup pine nuts
• 12 ounces orecchiette
• 1/4 cup extra virgin olive oil
• red pepper flakes (to taste)
• 4 garlic cloves, minced
• salt
• fresh ground black pepper
• grated pecorino cheese, to taste

Recipe

• 1 fill a pot with salted water, cover, and bring to a boil.
• 2 cut broccoli into pieces slightly larger than the uncooked pasta; either discard the stems or peel and cut into small cubes.
• 3 place pine nuts in a small heavy pan and toast over medium heat, stirring constantly, until lightly browned, 3-5 minutes.
• 4 when the water boils, add the pasta and cook over high heat, stirring often to keep pasta from sticking, for 1 minute.
• 5 add in the broccoli and return to a boil; decrease heat to medium and cook, stirring often, until the pasta is al dente and the broccoli is very tender.
• 6 remove and reserve ¾ cup of the cooking water; drain pasta and broccoli.
• 7 when the pasta is almost done, heat the olive oil over medium-low heat in a saute pan that will fit the pasta and broccoli; add in the red pepper flakes and garlic; saute until the garlic just begins to release its aroma, about 1 minute.
• 8 remove the pan from the heat before the garlic begins to brown.
• 9 add the drained pasta and broccoli to the skillet; stir over low heat for 1 minute to combine.
• 10 stir in enough pasta water to form a light sauce, season with salt and pepper, and stir in the pine nuts.
• 11 to serve, divide the pasta among 4 bowls and top each serve with plenty of cheese.