Recipe Vortex

12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)

8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc

2 tablespoons olive oil

6 garlic cloves- rough chopped

generous pinch chili flakes

generous pinch salt and pepper, more to taste

1 teaspoon miso paste ( or sub 1–2 mashed anchovies)

2 cups veggie broth or chicken broth

Garnish: grated parmesan or pecorino cheese, lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.

Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.

Cook pasta according to directions, and save some hot pasta water when you drain.

In a large pan, saute the garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 2-3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.

Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consisancy of a thick sauce, about 10-15 minutes.

If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.

Add the pasta. Toss well. Add more pasta water if you like it a little more ” saucy.” Taste for salt, adding more along with pepper, chili flakes and lemon zest.

Divide among bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth and salt, lemon zest adds a nice brightness, which I highly recommend and a drizzle of truffle oil elevates.

Enjoy!