Ingredients:

  • 8 oz (225g) dried pasta, such as Orecchiette or Shells
  • 1.5 lbs (680g) fresh broccoli, cut into very small florets and diced stems
  • 1/4 cup (60ml) extra virgin olive oil
  • 6 cloves fresh garlic, sliced thinly
  • 1/2 tsp red pepper flakes
  • 1 fresh lemon, zested and juiced
  • 1/4 cup (25g) grated Pecorino Romano or nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large stockpot of salted water to a rolling boil. Add the pasta and set a timer for 3 minutes less than the package directions suggest for al dente.
  2. With 4 minutes remaining on the pasta timer, add all the broccoli florets and diced stems directly into the boiling water with the pasta to blanch and soften.
  3. While the pasta and broccoli finish, heat the extra virgin olive oil in a wide sauté pan over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and golden but not burnt.
  4. Reserve at least 1 cup of the starchy pasta water using a heat-proof cup, then drain the pasta and broccoli in a colander.
  5. Transfer the pasta and broccoli into the sauté pan with the garlic oil. Add 1/2 cup of the reserved pasta water and the lemon juice. Stir vigorously, smashing some of the tender broccoli with the back of a spoon to create a creamy green emulsion.
  6. Add the lemon zest and Pecorino Romano (or nutritional yeast). Season with sea salt and cracked black pepper. If the pasta seems dry, add more pasta water until every strand is coated in a silky sauce. Serve immediately.