Ingredients:

  • 1 lb (450 g) Orecchiette, or other short, sturdy pasta
  • 5 lbs (680 g) Fresh Broccoli Crowns, cut into small florets and finely sliced stalks
  • Coarse Sea Salt, as needed for salting water
  • 1/4 cup (60 ml) Extra Virgin Olive Oil, high quality, divided
  • 4 cloves Garlic, thinly sliced
  • 1/2 tsp Red Pepper Flakes (or one small fresh red chilli)
  • 3 fillets Anchovy Fillets in Oil, drained (optional)
  • 1 tsp Freshly grated Lemon Zest
  • 1 to 1.5 cups (240 - 360 ml) Reserved Pasta Cooking Water
  • 1 Tbsp (15 ml) Freshly squeezed Lemon Juice
  • 1/2 cup (50 g) Grated Parmesan Reggiano or Pecorino Romano, plus extra for serving
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Broccoli: Separate the broccoli heads into small florets. Peel and thinly slice the stalks; they cook quickly and add great texture.
  2. Boil the Water: Bring a large pot of water to a rolling boil. Season generously with salt (it should taste distinctly salty).
  3. Cook the Broccoli: Add the broccoli (florets and stalks) to the boiling water. Cook for exactly 2 minutes. This is a quick blanch to retain colour and crunch.
  4. Add the Pasta: Scoop about 1 cup (240ml) of the blanched broccoli out and set it aside—this will be added whole to the final dish. Add the pasta to the remaining broccoli and water. Cook according to package directions, typically 8-10 minutes, until just shy of al dente.
  5. Reserve Water: Before draining, scoop out 2 cups (480ml) of the starchy pasta water. Drain the pasta and remaining broccoli, reserving it nearby.
  6. Sauté the Aromatics: Heat 3 Tbsp (45ml) of the olive oil in the large skillet over medium heat. Add the sliced garlic, red pepper flakes, and anchovy fillets (if using).
  7. Melt the Anchovies: Cook gently for 2-3 minutes, stirring constantly, until the garlic is fragrant (do not brown it!) and the anchovies have completely dissolved into the oil, creating a savoury paste. Turn off the heat.
  8. Create the Purée: Transfer the majority of the cooked broccoli (the batch cooked with the pasta, not the reserved whole florets) directly into the skillet with the garlic/anchovy oil. Add the lemon zest and about 1 cup (240ml) of the reserved pasta water.
  9. Blend the Sauce: Use an immersion blender (or carefully transfer to a standard blender) to purée the mixture until completely smooth and velvety. It should be a bright green, creamy liquid.
  10. Emulsify the Sauce: Place the skillet back on medium-low heat. Add the cooked pasta and the reserved whole broccoli florets to the purée.
  11. Toss and Adjust: Toss vigorously for 1-2 minutes. The starch from the pasta and water, combined with the oil, will emulsify, creating a thick, glossy sauce that clings beautifully to the pasta. If the sauce is too thick, add more pasta water, a splash at a time.
  12. Finish and Serve: Stir in the lemon juice, grated Parmesan, and black pepper. Drizzle generously with the remaining 1 Tbsp (15ml) of high-quality Extra Virgin Olive Oil just before serving. Taste and adjust seasoning.