Instructions
Follow the steps and taste along the way.
Prepare the broccoli and lemon
Cut the broccoli into small florets; peel the tender part of the stem and finely chop it. Finely grate the lemon zest and squeeze out 25 ml of juice. Chop the garlic.
Toast the lemon breadcrumbs
Heat 10 ml of olive oil in a dry pan. Add the breadcrumbs and half of the lemon zest. Toast for 3 to 4 minutes over medium heat, stirring frequently, until golden and crisp. Transfer to a bowl.
Cook the pasta and vegetables
Bring 2,500 ml of water to a boil in a pot, season it with 8 g of salt, and cook the orecchiette according to the package directions. Add the broccoli 4 minutes before the pasta is done, then add the frozen peas for the final minute. Before draining, reserve 180 ml of the cooking water.
Make the broccoli sauce
Return the empty pan to medium heat and add the remaining 25 ml of olive oil. Toast the garlic and chili flakes for 30 seconds, just until fragrant. Add the cooked broccoli, 120 ml of the reserved pasta water, and the remaining lemon zest. Mash some of the florets with a wooden spoon to create a coarse, silky base; season with the remaining 1 g of salt and the black pepper.
Combine the pasta and finish
Add the drained orecchiette and peas to the pan. Pour in the remaining 60 ml of pasta water and stir for 1 to 2 minutes, until the sauce coats the pasta. Remove from the heat and stir in the lemon juice, Parmesan, and parsley. Serve immediately, scattering the toasted breadcrumbs on top; the dish should be hot and the breadcrumbs still crisp.
