Ingredients
Yield: Serves 4
8 ounces orecchiette (ear-shaped pasta)
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 bunch (about 1 1/2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
1 teaspoon coarse salt
For the Seasoning:
Freshly ground black pepper
For the Garnish:
2 tablespoons freshly grated Pecorino Romano cheese
Preparation
