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Orecchiette Pasta with Broccoli Sauce
Ingredients
  • 12 ounces broccoli florets- cut or broken into very small florets about equal size
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 2 tablespoons olive oil
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes
  • generous pinch salt and pepper
  • 1 teaspoon miso paste ( or sub 1 to 2 mashed anchovies)
  • 2 cups veggie or chicken broth
  • Garnish: grated parmesan or pecorino cheese,  lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
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