Creamy Broccoli Pasta

Ingredients

Ingredients

• kosher salt and pepper
• 1 broccoli crown
• 2.5 oz baby spinach
• 1 cups packed basil leaves
• 1-2 garlic
• 1/3 cups olive oil
• 1/2 cups grated pecorino romano
• 1 lb short cut pasta of choice
• lemon zest (toasted breadcrumbs, chili flakes, and extra virgin olive oil, for serving*)

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Once boiling, season heavily with salt. Prepare a large bowl with an ice bath.
3. Boil broccoli until fork tender, about 5-6 minutes. Transfer to the ice bath to shock.
4. Blanch spinach and basil in the same water for 30 seconds, then transfer directly to the ice bath.
5. Squeeze excess liquid from the spinach and basil, then transfer to a blender along with the drained broccoli, garlic, olive oil and pecorino. Blend until completely smooth and season with salt and pepper as needed.
6. Drop pasta into the same boiling water and cook until al dente.
7. Strain pasta and add to a large skillet over low heat, along with a touch of pasta water. Pour in broccoli sauce and toss to combine.
8. Taste and season with more salt and pepper if needed.
9. Garnish with toasted breadcrumbs, lemon zest, chili flakes and olive oil.