OMG. Nom, nom, nom.
I just happened to see this recipe on the same day that I got some fresh broccoli and cippolini onions from Margene and her hubby. How fortuitous! Plus I already had some garlic they gave me earlier, so all I needed was pasta, Parmesan cheese, oil, butter, salt and pepper.
I made it for dinner last night, and it was wonderful! Larry declared it a restaurant-worthy dish, and an excellent use of broccoli.
I imagine that the recipe is intended to serve 4. I am ashamed to say that we gobbled down the entire pot between the two of us.
Next time I make it, I might add some toasted pine nuts (the Pontiff’s suggestion, and an excellent one).
For a wine choice, I suggest a light red. White would be a bit overwhelmed.