• 6 cups broccoli florets (I think asparagus could be wonderful in this pasta in the spring time)
  • 1/3 cup good olive oil + a drizzle for serving
  • sea salt
  • 1 package pasta {GF folks: I use Bionaturae spaghetti}
  • zest and juice of 2 lemons
  • handful toasted pine nuts
  • ground black pepper
  • red pepper flakesĀ 
  • fresh ricotta (see recipe)
  • optional: broccoli blossoms

Heat pasta water in a large stockpot. Add plenty of salt until it tastes like sea water.

Blanch your broccoli florets in the hot pasta water. Use a slotted spoon to remove the vibrant tender veg and transfer them to a large mixing bowl. Toss with 1/3 cup olive oil and salt generously to taste.

Return the water to a boil and cook the pasta until tender. While pasta is cooking, zest and juice lemons and set aside.

Add pasta to the broccoli florets, toss and immediately add pine nuts, lemon zest and juice to the mix. Season generously with salt and freshly ground pepper to taste. Add a little more lemon juice if you think it needs it. Give the whole thing a sprinkling of red pepper flakes if you like a little spice. Finally scatter fresh ricotta onto the pasta and give the whole dish another drizzling of olive oil. Add a few broccoli blossoms if you've got them.

Serve pasta warm or at room temp.

Feeds 4.