Ingredients
The following ingredients have 5 Servings
- 1 batch homemade cavatelli
- 1 3/4 pounds (8 cups) broccoli (separated into small florets)
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- Grated Parmesan (or sprinkling)
Instruction
- Cook the pasta and broccoli in large, separate pots of boiling salted water until al dente, about 10 minutes for dried pasta and about 4 minutes for the broccoli. (Alternatively, you can just use a single pot of boiling water, cooking the pasta and the broccoli sequentially using the same water.) Drain and dump both the pasta and broccoli in a large serving bowl, reserving the water for making vegetable soup.
- Drizzle the pasta and broccoli with oil, season with a pinch salt and plenty of pepper, and toss well. Sprinkle with Parmesan and taste. If necessary, add more salt. Serve immediately.
