Sort ingredients
jungkooksbiwi
QR Code
Listen
Pdf
Cut off the hardest part of the broccoli stem, then detach the broccoli florets. Divid them in small pieces. Chop the broccoli stem finely.
Bring a large pot of water to boil and cook the broccoli for 5-7 minutes. Remove the broccoli using a slotted spoon.
Bring the broccoli water back to boil with a generous pinch of sea salt and cook the orecchiette pasta al dente.
Reserve about one cup of pasta water. Drain the pasta.
In a large skillet on medium-high heat, add the olive oil. Sauté the garlic for 1-2 minutes.
My tip: To keep the garlic from burning, pour a tablespoon of pasta water and stir well.
Then add the cooked broccoli and mash some of the broccoli with a wooden spoon. Leaving some pieces intact for the crunch. Season with salt and black pepper.
Add the cup of the pasta water, the cooked pasta, parmesan cheese, lemon juice and zeste. Season again with salt and pepper. Mix well.