Prep:10 mins Cook:30 mins
Servings: 4
Broccoli Pasta with Capicola
INGREDIENTS
Kosher salt
1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
10 ounces fusilli pasta
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 cup crumbled ricotta salata cheese (about 4 ounces)
2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
2 tablespoons chopped scallions
2 ounces deli-sliced capicola or coppa ham, cut into strips
PREPARATION
STEP 1
Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside.
STEP 2
Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes.
STEP 3
Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata.