1.5 pounds broccoli with 3-inch stems cut into 2-inch-wide florets
0.5 teaspoon pepper red crushed
0.8 pound fettuccine barilla dried
4 large garlic cloves thinly sliced
3 tablespoons olive oil extra-virgin
0.5 cup pecorino cheese freshly grated plus more for serving
2 tablespoons pinenuts
4 servings salt and pepper black freshly ground
0.5 tablespoon butter unsalted
Equipment
bowl
frying pan
pot
Directions
In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until the nuts are golden, about 2 minutes.
Transfer to a plate.
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the fettuccine.
Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat until browned on the bottom, about 5 minutes. Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper. Season the broccoli with salt and pepper and cook, stirring gently, until the garlic is fragrant, about 1 minute. Turn off the heat and cover.
Transfer the fettuccine to a warmed bowl and toss with the butter.
Add the broccoli and the pasta cooking water and toss well.
Sprinkle with the reserved pine nuts and the cheese and serve, passing more cheese at the table.
