Cavatelli With Broccoli - Liliana Zirkelbach

• 2 cups cavatelli or 2 cups rotelle pasta
• 4 teaspoons olive oil
• 4 garlic cloves, minced
• 2 cups broccoli florets
• 14 cup chopped fresh basil
• 12 teaspoon salt
• 2 tablespoons grated parmesan cheese
• fresh coarse ground black pepper, to taste

1. Bring a post of water to a boil.
2. Plunge in 2-3 sprigs of herbs at a time for about 30 seconds, then hold them under cold running water for 10 seconds.
3. pat the herbs dry, chop the leaves (discard the stems).
4. Place in a single layer on a plate; cover with plastic & freeze 2 hours, then transfer to an airtight containter & return to the freezer.
5. Cook the cavatelli according to the package directions.
6. Drain, reserving 1/4 cup of the pasta cooking water, & keep warm.
7. In a large skillet, heat the oil.
8. Saute the garlic until fragrant, about 30 seconds.
9. Add the broccoli; cook, stirrin, until tender-crisp, 3-4 minutes.
10. Add the sauteed vegatables, basil, and salt to the pasta; toss, adding just enough of the pasta water to moisten.
11. Sprinkle with the cheese & pepper.

cavatelli, olive oil, garlic, broccoli florets, fresh basil, salt, parmesan cheese, ground black pepper

Taken from www.food.com/recipe/cavatelli-with-broccoli-liliana-zirkelbach-399166 (may not work)