Pasta with Broccoli with Barilla Campanelle

Ingredients-

1 Lb of Barilla Campanelle Pasta

1/3 Cup Extra Virgin Olive Oil

3-4 Large Garlic Cloves, peel and lightly smashed

1/2 teaspoon Red Pepper Flakes

24 Oz of fresh Broccoli florets cut into bite size pieces 

A squeeze of fresh lemon juice (about 2 teaspoons)

3 Cups of Chicken Stock (Can Use Vegetable Broth as a Vegetarian Substitute)

1/4 Cup of Pecorino Romano Cheese (plus more for sprinkling on top)

Salt & Black Pepper to Taste (and more for the pasta water)

Steps-

1. Bring a large pot of water to a boil and then add salt to season, about 2 teaspoons. While you are waiting for the water to boil, start your broccoli. 

2. Place a large skillet, saucepan or dutch oven on the stove on medium low heat. Add the extra virgin olive oil, the lightly smashed garlic cloves and the red pepper flakes. Cook the garlic on low heat until it begins to soften and brown (about 5-7 minutes). Once the garlic is brown and softened, remove the garlic and set it aside. At this stage you can add your Campanelle pasta to the pot with the boiling pasta water and cook about 10 minutes or until al dente. Reserve 1 cup of pasta water once your pasta is cooked! Set the pasta water aside. 

3. Add the broccoli florets in to the pan with the hot oil and saute it for 3 minutes. Use a garlic press or a fork to smashed the cooked garlic cloves into a fine paste and add it back into the pot with the broccoli. Season with fresh black pepper and a dash of salt. 

4. Add the lemon juice and chicken stock to the pan with the broccoli and toss gently. Place a lid on your pan and let the broccoli cook on medium heat until it is soft. 

5. Once cooked, remove 1 1/2 cups of the broccoli/stock mixture and 1/2 cup of pasta water add it to a food processor or blender and blend until smooth. Add it back into the pan with the remaining broccoli florets.

6. Add your cooked pasta to the pan with the broccoli and and toss it to coat on low heat. Sprinkle in the pecorino Romano cheese and toss again.  Season with more salt and pepper as needed. 

7. Serve the pasta with additional Pecorino Romano sprinkled over the top, and if you prefer, a small drizzle of good quality extra virgin olive oil. Buon Appetito!