1. 1

   Step 1

   Bring a large pot of water to a boil and add 10 g salt.

2. 2

   Step 2

   Add 350 g dried short pasta to the boiling water and cook according to package instructions.

   Timer 10 min
3. 3

   Step 3

   Cut 2 heads broccoli into small, bite-sized florets.

4. 4

   Step 4

   Add the broccoli florets to the pasta pot 1-2 minutes before the pasta is fully cooked.

   Timer 2 min
5. 5

   Step 5

   In a jar, combine 75 ml extra virgin olive oil, 30 ml lemon juice, 2 tsp lemon zest, 2 minced garlic cloves, 1 tsp mixed dried herbs, 0.5 tsp red pepper flakes, 1 tsp sugar, and 1 g pepper.

6. 6

   Step 6

   Seal the jar and shake well to emulsify the sauce.

7. 7

   Step 7

   Scoop out 240 ml of the starchy pasta cooking water just before draining.

8. 8

   Step 8

   Drain the pasta and broccoli, then return them to the pot with the stove turned off.

9. 9

   Step 9

   Add 120 ml of the reserved pasta water to the sauce jar and shake again.

10. 10

    Step 10

    Pour the sauce and 120 g shredded cheese into the pot with the pasta and broccoli.

11. 11

    Step 11

    Stir vigorously until a creamy, emulsified sauce forms, adding more reserved water if needed.

12. 12

    Step 12

    Season with additional salt and pepper to taste.

13. 13

    Step 13

    Serve immediately, garnished with 20 g parmesan.

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