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Broccoli and Pasta
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| 12oz | Sfoglini Reginetti |
| 1 Medium Head | Broccoli |
| 2 Tablespoons | Olive Oil |
| 2 Cloves | Garlic, (sliced) |
| 2 Teaspoons | Chili Flakes |
In a large skillet, add the olive oil and garlic over medium heat until the garlic starts to brown. Add the chili flakes and then remove from the heat. Bring 4 quarts of (salted) water to a boil. Cut broccoli into its natural little stalks (stems are good too). Add broccoli and Reginetti to the water at the same time. After boiling for 5-8 minutes, strain the broccoli and Reginetti. Save a splash of the water to add later.
Add the Reginetti and broccoli to your skillet with the garlic and chili flakes. Stir/Toss together. You don't need to be gentle, the broccoli should be slightly overcooked and breaking down to coat the pasta like a pesto. If desired, add a splash of water left over from boiling the pasta and broccoli to achieve a thicker consistency. Add olive oil, salt, and black pepper. Once you’ve achieved your desired consistency, remove from heat and finish with Parmesan and/or Pecorino cheese.
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