INGREDIENTS
8 oz
orecchiette (ear-shaped pasta)
1 tbsp
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 tsp
coarse salt
2 tbsp
freshly grated Pecorino Romano cheese
Freshly ground black pepper