Cavatelli With Broccoli - Liliana Zirkelbach

Ingredients

• 2 cups cavatelli or rotelle pasta
• 4 teaspoons olive oil
• 4 garlic cloves, minced
• 2 cups broccoli florets
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 2 tablespoons grated parmesan cheese
• fresh coarse ground black pepper, to taste

Directions

1. 1

   Bring a post of water to a boil.

2. 2

   Plunge in 2-3 sprigs of herbs at a time for about 30 seconds, then hold them under cold running water for 10 seconds.

3. 3

   pat the herbs dry, chop the leaves (discard the stems).

4. 4

   Place in a single layer on a plate; cover with plastic & freeze 2 hours, then transfer to an airtight containter & return to the freezer.

5. 5

   Cook the cavatelli according to the package directions.

6. 6

   Drain, reserving 1/4 cup of the pasta cooking water, & keep warm.

7. 7

   In a large skillet, heat the oil.

8. 8

   Saute the garlic until fragrant, about 30 seconds.

9. 9

   Add the broccoli; cook, stirrin, until tender-crisp, 3-4 minutes.

10. 10

    Add the sauteed vegatables, basil, and salt to the pasta; toss, adding just enough of the pasta water to moisten.

11. 11

    Sprinkle with the cheese & pepper.