Ingredients:
- 6 cups broccoli florets, cut into small florets
- 8 oz. pasta of choice
- 3 Tbsp. olive oil
- 1 lg. shallot, diced
- 6 garlic cloves, rough chopped
- Pinch chili flakes
- Pinch salt and pepper, more to taste
- 1 tsp. miso paste
- 2 cups veggie or chicken broth
- 1 to 2 tsp. lemon zest
- 1/4 to 1/2 cup fresh grated pecorino cheese
Directions:
- Steam small broccoli florets until very tender and then chop and set aside.
- Cook the pasta in 8 cups water with 1 tablespoon salt. Save a cup of hot pasta water when you drain.
- In a large pan, sauté 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 and 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, adding more liquid as needed.
- Stir in 1/4 cup grated 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.
- At this point, if you like a smoother sauce, use an immersion blender right in the pan. I did not use one for these photos, but it is an option. Taste and adjust salt and pepper — you want it on the slightly salty side.
- Add the pasta. Toss well. Add more hot pasta water to keep it “saucy.”
- Taste once more for salt, adjust, adding more along with pepper and chili flakes. If you want more richness, add another splash of olive oil (or a pat of butter — my husband loves this).
- Stir in more pecorino if you like. Divide among pasta bowls and top with more cheese.
