Fresh Broccoli Pasta

Ingredients

2 heads Fresh Broccoli
1 bulb Fresh Garlic
½ cp Extra Virgin Olive Oil
1 ½ cp Fresh grated Pecorino
Salt & Fresh Ground Pepper
1 lb Pasta of your choice

Fresh Broccoli Pasta

Wash broccoli. Cut trunk close to flower of broccoli head. Score criss-cross the base of the flower head where separated from trunk so the head does not cook quicker than the trunk. Peal the cut trunk to cut up for fresh salad or boil with broccoli flower head. Boil and salt water to taste, add broccoli. Remove broccoli when done, then add pasta to same water. In the meantime, peal and crush bulb of garlic and sauté it in ½ cup of olive oil until nice and brown. Sprinkle broccoli flower with it, leaving just a little to pour into the water with cooking pasta. Cook pasta until aldente and then strain. Add Pecorino cheese and some of the oil from the garlic and broccoli, stir pasta. Garnish each plate with some of the broccoli flower and Pecorino cheese. Serve on the side with Pan Fried Sausage. MANGIA
6 servings