Pasta with Broccoli & Fresh Ricotta

Cavatelli with Broccoli & Fresh Ricotta

½ pound cavatelli pasta

3 tablespoons olive oil, divided

1 tablespoon garlic, minced

1 tablespoon shallot, minced

salt and pepper, to taste

heavy pinch Aleppo chilies

1 head broccoli, cut into 1-inch florets

1 cup ricotta cheese

1 cup pecorino cheese, finely grated

6-8 fresh basil leaves, torn

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. If cooking the pasta ahead, make sure you reserve 1-2 cups of the pasta cooking water for the sauce.

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Cook the garlic and shallot until translucent. Season with salt, pepper and Aleppo chili. Add the broccoli florets and sauté for 1-2 minutes. Season well. Add 1 cup of the reserved pasta cooking water to the pan. Bring to a boil and reduce, cooking until the broccoli is tender crisp.

Meanwhile, in a large bowl, whip the ricotta cheese with the remaining 1 tablespoon olive oil. Season with salt and pepper.

Add the cooked pasta to the pan with the broccoli. Stir in the ricotta mixture. Add the Pecorino cheese and taste for seasoning. Serve dotted with the torn basil leaves.