The flavors of this rustic pasta supper from the Puglia region in Italy go far beyond what you would expect from such a simple dish. Broccoli, pine nuts and Pecorino cheese pair beautifully with the heartier texture of orecchiette pasta. This is a great recipe for experimenting with the various broccoli (and cauliflower!) varieties you’ll find at the Farm Stand this time of year.
1 pound orecchiette pasta
1/2 cup olive oil
4 garlic cloves, peeled and very thinly sliced
1/2 teaspoon (or to taste) red pepper flakes
4 cups broccoli florets, blanched
1 cup grated Pecorino Romano cheese
salt and freshly ground black pepper
1/2 cup toasted pine nuts
1. Bring a large pot of salted water to a boil. Cook the pasta until tender. Drain well, reserving a few
tablespoons of the pasta cooking water for finishing if necessary.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and sauté, stirring
frequently for 1 minute. Add the red pepper flakes and broccoli florets and sauté for another minute
or two to warm the broccoli.
3. Add the pasta and 1/2 cup of the cheese to the broccoli mixture in the skillet and toss to combine.
Add the reserved pasta water as needed. Season with salt and pepper.
4. Transfer the pasta to a large, warm platter. Garnish with the pine nuts and remaining cheese.