Spicy Orecchiette With Broccoli And Beans
( YIELD: 6 servings )

I N G R E D I E N T S
Large head broccoli about one and half pounds	1
Dececco orecchiette	16 ounces
Gallucci extra-virgin olive oil	a third of a cup
large clove garlic minced	1
Crushed red pepper	half of teaspoon
Great Northern Beans drained and rinsed	1 24-ounce jar
Chopped Italian parsley	a quarter of a cup
Salt	to taste
Pecorino Romano cheese grated	6 ounces

1	Bring 6 to 8 quarts of water to a boil. Add 3 tablespoons salt.
2	Meanwhile while water is boiling wash the broccoli and trim off the florets. Peel the stems with a vegetable peeler and cut into quarter inch slices. Place in a sieve and lower into the boiling water for 45 seconds. Remove and refresh with cold water. Drain well.
3	Put the pasta into the boiling water and cook according to package directions. Do not overcook. Drain reserving half of cup of the hot water. Return the pasta to the empty pot.
4	Heat the oil in a skillet and add the garlic broccoli and crushed pepper. Cook stirring for 3 minutes.
5	Stir in the Great Northern Beans and the reserved cooking water. Cook 3 minutes longer stirring.
6	Stir in the parsley and season with salt to taste.
7	Toss the bean mixture with the hot pasta.
8	Toss in half of the cheese and pass the remainder to spoon over the top of the pasta.