Pasta with Broccoli
Instructions:
- 1 pound fresh broccoli (450 g)
- 1/ 2 pound spaghetti or other long pasta (225 g)
- 1/ 4 cup extra virgin olive oil (60 ml)
- 1/ 3 cup freshly grated pecorino Romano or Parmesan cheese (35 g)
- Salt and freshly ground black pepper
- Put on to boil a pot of salted water large enough to cook the broccoli and pasta together.
- Clean the broccoli florets and trim the larger florets so that they are all more or less the same size. Peel the stems and cut them into pieces about the same size as the florets. When the water boils, add the broccoli and boil for 6 minutes. Add the pasta and cook until it is al dente; drain.
- Put 1 tablespoon of the olive oil in a large pasta bowl. Add the drained pasta and broccoli to the bowl. Pour in the remaining 3 tablespoons olive oil and mix thoroughly, sprinkling on the cheese as you mix. Season with salt to taste and a generous grind of black pepper.
- Serve the broccoli and pasta at once, hot, with extra cheese and a pepper mill at the table.