Martha Stewart Living, April 2002
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Yield
Serves 4
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Ingredients
- 8 ounces orecchiette (ear-shaped pasta)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped
- 1 teaspoon coarse salt
For the Garnish
- 2 tablespoons freshly grated Pecorino Romano cheese
For the Seasoning
- Freshly ground black pepper
