Ingredients
- Broccoli leaves, washed and center rib removed
- 2 tbsp oil
- 2 cloves garlic, minced
- 1/2 onion, sliced into thin half-moons
- 1/2 tsp red pepper flakes
- juice from half a lemon
- Pasta
- 1/2 cup pecorino or parmesan, finely grated
Directions
- First, parboil your leaves. Bring a small pot of salted water to a boil, and drop in your leaves. Stir and cook only about a minute or so, until bright green. Remove with a slotted spoon, and squeeze dry with paper towels. Chop them thinly. Fill your pot back with salted water and salt for the pasta and bring it back to a boil.
- In a deep and wide skillet, heat up your oil. Add in the onion and cook over medium heat until golden. Add in the red pepper flakes and garlic, and then the broccoli leaves and stir quickly so they don't burn. Cook for about a little less than ten minutes with the heat low. Cook your pasta according to directions (Ohio City Linguine is 2 minutes or less), drain but reserve at least a half cup of pasta water.
- Add the pasta to the broccoli leaves & stir together with a big splash of the pasta water (keep adding in if it's looking too dry). Turn off the heat and add in half of the the cheese and stir. Plate the pasta and sprinkle with the reserved cheese.
