Consorzio Pecorino Romano

4 spoonfuls olive oil

4 finely sliced cloves of garlic

1 kg. vapour-cooked broccoli, in large pieces

1 cup chicken broth

ground black pepper to taste

100 gr. grated or thinly sliced “Pecorino Romano”

Heat the olive oil in a pan over medium fire. Add the garlic and cook 2 minutes. Add the broccoli and heat 1 minute longer. Add the broth, increase the flame and cook until almost all the liquid has evaporated, stirring occasionally. In another pan, bring water to a boil. Cook the pasta in the boiling water, drain, and add to the broccoli. Pepper to taste. Add “Pecorino Romano”, stir, and serve, sprinkling more “Pecorino Romano” on individual servings.