Orecchiette with Broccoli & Crunch | Quick Summer Pasta

Bring a large pot of generously salted water to a boil. Wash the broccoli and cut into bite-sized small florets. Peel the tender part of the stalk and cut into thin slices. Finely chop the garlic cloves and wash the lemon with hot water, rub dry, and finely grate the zest.

As soon as the water boils, add the pasta. After 4 minutes of cooking time, add the prepared broccoli florets directly to the boiling pasta in the pot and cook both together until al dente. Before draining, reserve a cup of the starchy pasta water (approx. 150 ml).

Heat 2 tbsp of olive oil in a large pan. Add half of the chopped garlic and the breadcrumbs. Toast over medium heat, stirring constantly, for 3–4 minutes until golden brown and crispy. Season with a pinch of salt, remove from the pan, and set aside on a plate.