1 1/2lbsfrozen broccoli floretsdefrosted and drained of liquid
1lbof cavatelli pasta
6clovesof garlic peeled
3/4cupsof extra virgin olive oil
6slicesof pancettaor regular bacon
Salt and pepper to taste *
Instructions
Pre-heat oven to 400 degrees F
Cook 6 slices of pancetta either on the stove top (like bacon). Let stand a few minutes. Then crumble into small pieces. Set aside.
Pre-heat oven to 400 degrees.
Put defrosted broccoli florets in a roasting pan. Mix together 6 cloves of garlic, olive oil, and salt and pepper to taste. Remember pancetta/bacon is salty. Place in the oven ( I like the middle of the oven) and roast for about 15-20 minutes. Add pancetta during last 5 minutes of roasting.
If finished before pasta set aside and cover with aluminum foil.
Bring 3 quarts of salted water to a boil. Add pasta and stir a bit to avoid sticking.
Boil until cooked (slightly firm - not too soft). Drain pasta - reserving a cup of hot liquid
Pour cooked pasta and reserved cooking liquid to the pan with grated parmesan cheese and stir. Transfer to a serving platter/bowl
Notes
* Note: when seasoning broccoli with salt keep in mind that both the bacon and the cheese are salty by nature.