Nonna's Pasta and Broccoli by Sepps

Ingredients

• 12 oz (340g) farfalle or other short pasta
• 1 large head (about 1.5 lb / 680g) broccoli, cut into small florets
• 4 tbsp olive oil, divided
• 1/2 cup panko or plain breadcrumbs
• 1/4 cup grated parmesan cheese (optional)
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper

Instructions

1. Toast the breadcrumbs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes. Transfer to a small bowl and set aside.
2. Cook pasta and broccoli: Bring a large pot of heavily salted water to a boil. Add the farfalle and cook according to package directions. Add the broccoli florets to the boiling water during the last 4-5 minutes of pasta cooking, or steam them separately until tender-crisp.
3. Reserve pasta water and drain: Before draining, scoop out and reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and broccoli well
4. Mash the broccoli: In a large bowl or the empty pasta pot, combine the cooked broccoli with 2 tablespoons of olive oil. Mash with a fork or potato masher until it reaches your desired consistency, from chunky to smoother.
5. Combine and season: Add the drained pasta to the mashed broccoli. Pour in 1/4 cup of the reserved pasta water and mix well, adding more if needed to create a light, cohesive sauce. Stir in the grated Parmesan cheese (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed
6. Serve: Divide the pasta among serving plates. Drizzle each portion with the remaining 1 tablespoon of fresh olive oil and sprinkle generously with the toasted breadcrumbs. Serve immediately.