Orecchiette With Broccoli Sauce

• 1 head broccoli, cut into large chunks (4 cups)
• 4 garlic cloves, minced
• 14 teaspoon crushed red pepper flakes
• 2 anchovy fillets, minced
• 14 teaspoon kosher salt
• 2 cups orecchiette
• 2 tablespoons olive oil
• 14 cup chicken broth
• 12 cup freshly grated romano cheese
• 1 lemon wedge

1. Over hight heat, bring a large saucepan filled with salted water to a boil: add broccoli and cook 5 minute or until tender.
2. Using a slotted spoon, transfer broccoli to a cutting board; chop finely.
3. Bring the water back to a boil.
4. Meanwhile, on a clean portion of the cutting board, mince and mash garlic, pepper flakes, anchovy fillets and salt together.
5. Cook pasta in boiling water according to the package directions; drain.
6. While pasta cooks, in a large skillet over med.
7. heat, cook garlic mixture in oil for 2 minute until fragrant and slightly golden.
8. Add broccoli and chicken broth and cook, stirring, 1 minute.
9. Drain pasta well and add to broccoli mixture.
10. Add cheese and spritz with lemon; toss to coat.
11. Taste and season with salt and pepper if desired.

broccoli, garlic, red pepper, anchovy, kosher salt, orecchiette, olive oil, chicken broth, romano cheese, lemon

Taken from www.food.com/recipe/orecchiette-with-broccoli-sauce-183650 (may not work)