In the past 6 months, I’ve become obsessed with anything “Cacio e Pepe” (Italian for cheese and pepper ). While it’s a super fast Italian pasta preparation, it’s also a delicious and quick way to prepare vegetables. This spring, I’m harvesting asparagus, leek scapes, and garlic scapes. Then, I toss them with melted butter, salt, pepper, and a generous sprinkle of pecorino or Parmesan, and roast. And now, I’ve moved onto Cacio e Pepe Broccoli. We love it as a side, or added to Cacio e Pepe pasta.
Cacio e Pepe Broccoli
Ingredients
- 1 lb broccoli florets
- Salt
- 3-4 TBSP melted butter
- 2 tsps coarsely ground black pepper
- 1/3 cup grated pecorino Romano or Parmesan
Instructions
- Heat oven to 425.
- In a large pan of boiling water, add broccoli florets and salt. Simmer 3-5 minutes, and drain well.
- On a baking pan, toss broccoli with butter and pepper. Spread out in a single layer.
- Sprinkle with cheese.
- Roast for 20-25 minutes.