Spicy Orecchiette With Broccoli And Beans
This pasta dish combines color, flavor and texture to make a delicious first course or a wholesome supper. "Orecchiette" means "little ears" and is a favorite pasta to use this dish, but any shell shaped pasta may be substituted.
1 large head broccoli (about 1 1/2 pounds)
16 ounces orecchiette
1/3 cup extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon crushed red pepper (or to taste)
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
1/4 cup chopped Italian parsley
Salt
 to taste
6 ounces Pecorino Romano cheese, finely shredded
Bring 6 to 8 quarts of water to a boil. Add 3 tablespoons salt.
Meanwhile, while water is boiling, wash the broccoli and trim off the florets. Peel the stems with a vegetable peeler and cut into 1/4" slices. Place in a sieve and lower into the boiling water for 45 seconds. Remove and refresh with cold water. Drain well.
Put the pasta into the boiling water and cook according to package directions. Do not overcook. Drain, reserving 1/2 cup of the hot water. Return the pasta to the empty pot.
Heat the oil in a skillet and add the garlic, broccoli and crushed pepper. Cook, stirring, for 3 minutes.
Stir in the Randall Great Northern Beans and the reserved cooking water. Cook 3 minutes longer, stirring.
Stir in the parsley and season with salt to taste.
Toss the bean mixture with the hot pasta.
Toss in half of the cheese and pass the remainder to spoon over the top of the pasta.
6 servings.