2-3calabrian chilisfinely chopped (omit if you don’t want it spicy)
1lemonzested
Pastina
4cupslow sodium chicken stock
1cuppastina
3cupsfinely chopped broccoli floretsmostly from the tops of the broccoli, saving the stems for another use, see video for cutting technique
1egg yolk
½cuppacked finely grated pecorino romanoplus more for serving
4Tbspunsalted buttercut into pieces
3Tbspheavy creamoptional*
Kosher salt and pepperto taste
EVOOfor serving
Sliced fresh chivesfor serving
Instructions
Begin by preparing the breadcrumb garnish. In a medium saute pan, melt butter over medium heat. Add in panko and toss to coat in butter. Cook stirring constantly, until lightly golden. Transfer to a small bowl and season with salt. Stir in chilis and lemon zest. Set aside.
For the pastina, add stock to a medium pot. Bring to a boil over high heat.
Once boiling, stir in pastina. Reduce heat to medium and cook, stirring frequently, for 3 minutes.
Add in broccoli and continue to cook, stirring, until the pasta and broccoli are both cooked, about 3-4 more minutes. There should be just a little bit of liquid remaining.
Turn off heat and quickly stir in egg yolk to prevent scrambling. Add in cheese and butter and mix until melted.
Stir in cream if using. Season to taste with salt and pepper.
Serve topped with a drizzle of EVOO, more pecorino, chives and a sprinkle of the reserved breadcrumb mixture.
Notes
The cream will make this super creamy, although not necessary! it is still very luxurious without :)