Ingredients

6 cups broccoli, cut into bite-size florets with 1" stems

1 Lb. orecchiette (or penne)

8 T. unsalted butter

1/2 cup fresh basil leaves, coarsely chopped

1/2 cup pine nuts, toasted

2 T. fresh lemon juice

Kosher salt and pepper

Extra-virgin olive, oil, for serving

Preparation

  1. Cook broccoli in a large pot of boiling salted water for 2 mins. Using a slottted spoon, scoop broccoli out of the water. Set aside. Add the pasta to the boilling water and cook for 8 to 10 mins. Drain, reserving 1/2 cup of pasta water.
  2. Meanwhile, heat a large skillet over med.-high heat. Add the butter and stir for 2 mins. Add the broccoli and cook for 1 min. Gently stir in pasta, basil, pine nuts and lemon juice. Season with salt and petter and stir in enough pasta water to create a light sauce. Drizzle each serving with olive oil.