Broccoli Pasta with Capicola

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes.

3. 3

   Remove to a bowl using a slotted spoon; set aside.

4. 4

   Return the water to a boil, then add the pasta and cook as the label directs.

5. 5

   Reserve 2 cups cooking water, then drain the pasta and set aside.

6. 6

   Heat the olive oil in the empty pot over medium heat.

7. 7

   Add the garlic and cook until slightly softened, about 1 minute.

8. 8

   Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water.

9. 9

   Cover and cook until very soft, about 12 minutes.

10. 10

    Return the pasta to the pot along with another 1/2 cup of the reserved cooking water.

11. 11

    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.

12. 12

    Top each serving with the capicola and the remaining ricotta salata.

13. 13

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.