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Cook the broccoli in boiling water for 5 minutes or until soft. Use a slotted spoon or spider strainer to transfer the broccoli to a large bowl and set aside.
Bring the same water back to a boil and salt it for your pasta. Add the orecchiette and cook according to packet instructions. When the pasta is al dente, scoop up 1½ cups of pasta cooking liquid and set aside. Drain the orecchiette into a sieve or colander and set aside.
Heat the oil in a large deep saute or frying pan over medium-high heat. Add the miso paste and a ¼ cup of the pasta cooking water. Mix with a wooden spoon until the miso has almost dissolved.
Add the broccoli to the pan and use the back of the spoon to crush it roughly. Now add the pasta and the remaining pasta cooking liquid. Cook, stirring, for 3–4 minutes or until the pasta water forms a thick ‘creamy’ sauce. Stir through the parmesan. Divide among serving plates, drizzle with extra olive oil and a little more parmesan, then tuck in.