Ingredients

• Kosher salt
• 1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
• 10 ounces fusilli pasta
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, chopped
• 1 cup crumbled ricotta salata cheese (about 4 ounces)
• 2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
• 2 tablespoons chopped scallions
• 2 ounces deli-sliced capicola or coppa ham, cut into strips

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Instructions

1. Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside.
2. Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes.
3. Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata.
4. Photograph by Charles Masters