Pasta with Broccoli and Pecorino

How to prepare pasta with broccoli and pecorino

1. Separate the broccoli into florets and steam until slightly more cooked than al dente (I left it in the Thermomix for 10 minutes).
2. Cook the pasta according to package instructions (in plenty of salted water).
3. Chop the broccoli with a knife as finely as you can. Run the knife over it several times so it is well minced.
   * broccoli can also be minced in a food processor, just give it a few pulses
   
4. In a large pan (at least 25cm diameter) heat the oil. Add the crushed garlic and finely chopped anchovies and saute for 1 minute (until the garlic smells nice and the anchovy dissolves in the oil). Add 1/4 teaspoon of chili if desired.
5. Add the minced broccoli and sprinkle a little salt and grind plenty of black pepper. Saute for 2 minutes stirring often, just until well mixed with the sauce in the pan. Squeeze the juice of 1/2 lemon over it.
   
7. Add the drained pasta and 50ml of the cooking water. Zest 1/2 lemon. Mix quickly and often until the pasta is evenly coated with sauce.
8. Adjust salt and add grated pecorino. Mix until melted.
9. Put the pasta on a platter and grate or cut strips of pecorino on top, if desired.
   

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