-
1
Fill a pot with salted water, cover, and bring to a boil.
-
2
Cut broccoli into pieces slightly larger than the uncooked pasta; either discard the stems or peel and cut into small cubes.
-
3
Place pine nuts in a small heavy pan and toast over medium heat, stirring constantly, until lightly browned, 3-5 minutes.
-
4
When the water boils, add the pasta and cook over high heat, stirring often to keep pasta from sticking, for 1 minute.
-
5
Add in the broccoli and return to a boil; decrease heat to medium and cook, stirring often, until the pasta is al dente and the broccoli is very tender.
-
6
Remove and reserve 3/4 cup of the cooking water; drain pasta and broccoli.
-
7
When the pasta is almost done, heat the olive oil over medium-low heat in a saute pan that will fit the pasta and broccoli; add in the red pepper flakes and garlic; saute until the garlic just begins to release its aroma, about 1 minute.
-
8
Remove the pan from the heat before the garlic begins to brown.
-
9
Add the drained pasta and broccoli to the skillet; stir over low heat for 1 minute to combine.
-
10
Stir in enough pasta water to form a light sauce, season with salt and pepper, and stir in the pine nuts.
-
11
To serve, divide the pasta among 4 bowls and top each serve with plenty of cheese.
