Orecchiette With Broccoli

• 1 12 lbs broccoli florets
• 14 cup pine nuts
• 12 ounces orecchiette
• 14 cup extra virgin olive oil
• red pepper flakes (to taste)
• 4 garlic cloves, minced
• salt
• fresh ground black pepper
• grated pecorino cheese, to taste

1. Fill a pot with salted water, cover, and bring to a boil.
2. Cut broccoli into pieces slightly larger than the uncooked pasta; either discard the stems or peel and cut into small cubes.
3. Place pine nuts in a small heavy pan and toast over medium heat, stirring constantly, until lightly browned, 3-5 minutes.
4. When the water boils, add the pasta and cook over high heat, stirring often to keep pasta from sticking, for 1 minute.
5. Add in the broccoli and return to a boil; decrease heat to medium and cook, stirring often, until the pasta is al dente and the broccoli is very tender.
6. Remove and reserve 3/4 cup of the cooking water; drain pasta and broccoli.
7. When the pasta is almost done, heat the olive oil over medium-low heat in a saute pan that will fit the pasta and broccoli; add in the red pepper flakes and garlic; saute until the garlic just begins to release its aroma, about 1 minute.
8. Remove the pan from the heat before the garlic begins to brown.
9. Add the drained pasta and broccoli to the skillet; stir over low heat for 1 minute to combine.
10. Stir in enough pasta water to form a light sauce, season with salt and pepper, and stir in the pine nuts.
11. To serve, divide the pasta among 4 bowls and top each serve with plenty of cheese.

broccoli florets, nuts, orecchiette, extra virgin olive oil, red pepper, garlic, salt, fresh ground black pepper, pecorino cheese

Taken from www.food.com/recipe/orecchiette-with-broccoli-328096 (may not work)