2 Cups Chicken Broth
24 Ounces Broccoli Florets - No Stems
2 Clove Fresh Garlic
1/2 Cup Olive Oil
6-8 Fresh basil leaves
1 Tablespoon Oregano (dry is ok)
Salt and Pepper
1 Cup Grated Parmigiano Reggiano Cheese
1/2 Teaspoon Crushed Red Pepper
2 lbs Orecchiette Pasta (may substitute pasta)
Start boiling water in large pot, adding a small amount of olive oil and salt.
Pour broccoli puree into a large saucepan and heat on low, adding salt, pepper, Olive oil, Parmigiano (all to taste), and 1/2 teaspoon of crushed red pepper. Cover and simmer on low heat for 45 minutes, stirring occasionally and adding broth if necessary. Puree should not be so thick as to ne clump nor so thin as to ne runny.
Boil pasta for 12-14 minutes (times vary depending on type, altitude), drain well, and place in large serving platter. Spoon broccoli puree over pasta until well coated, stirring gently and adding extra Parmigiano if desired.
Mangia ... e buon appetito!
Serves 8-12 hungry guests
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