Steam small broccoli florets until very tender (easily pierced with a fork) then chop and set aside.

Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.

Bring to a gentle simmer and break apart the broccoli with a metal spatula into tiny pieces. As it cooks and softens it will get easier to break apart. You want the broccoli to melt down into a “sauce ” – take your time here, adding more liquid as needed.

Stir in the lemon zest and pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes.

Use an immersion blender right in the saucepan and add a small handful of chopped baby spinach and blend until smooth. Using the full 3 tablespoons of olive oil will help make the sauce “creamy”. (Alternatively, place the sauce in a blender with spinach).

Combine. Add the pasta to the sauce and add more hot pasta water as needed to keep it ” saucy.”

Taste once more for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this) or more pecorino if you like.

Divide among pasta bowls and top with any of the garnishes you like!