Ingredients:
½ lb. cavatappi (cooked and cooled)
2 heads of broccoli
½ cup roasted garlic
1 tbs. pine nuts (toasted)
2 cups chicken broth
½ cup pecorino
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DIRECTIONS:
1. Start by removing the florets off the broccoli stems. Cook them in boiling salted water, cool and set aside.
2. Next using a vegetable peeler, peel the top layer of the stems, cut into small pieces, boil until tender and set aside.
3. In a small pot heat the chicken broth and add the broccoli stems, roasted garlic and half the pecorino.
4. Using an emersion blender, blend the broccoli stems and garlic until smooth.
5. Add the pasta, broccoli florets and the remaining pecorino and mix until all are incorporated.
6. Bring to a simmer top with the toasted pine nuts and serve.
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