Ingredients

• 1 lb pasta (rigatoni)
• 1 large head broccoli  cut into small, bite-sized florets (stems peeled and thinly sliced)
• 6 tbsp Buji Brown Butter
• 1 cup aged Mizithra cheese, finely grated (microplaned or finely shredded)- divided
• 3 cloves garlic, thinly sliced
• ¼ tsp red pepper flakes (optional)
• Zest and juice of ½ fresh lemon (about 1–1½ tbsp juice)
• S&P, to taste
• Optional finish: 2 tbsp toasted hazelnuts

Cooking Instructions

1. Bring a large pot of heavily salted water to a rolling boil. Drop the pasta in and cook until 2 minutes shy of al dente.

   During the final 2 minutes of boiling, toss the cut broccoli florets directly into the pasta water with the noodles. Cook until the broccoli is bright emerald green and crisp-tender.

   Reserve at least 1 cup of starchy cooking water, then drain the pasta and broccoli together.

2. Heat a large deep skillet over medium-low heat. Add the Buji Brown Butter and let it melt and add the sliced garlic and red pepper flakes. Sauté for 60–90 seconds just until the garlic is pale golden and fragrant, making sure it doesn't brown too quickly.

3. Add drained pasta and broccoli directly into the warm brown butter. Pour in ½ cup of the reserved pasta water along with the lemon juice and lemon zest.

   Toss and swirl vigorously over medium heat for 1 minute. The combination of starchy water and brown butter will emulsify into a light, glossy sheen clinging to the noodles. Remove the pan from heat.

4. Fold in ½ cup Mizithra 

   If the noodles look dry, splash in 1–2 extra tablespoons of warm pasta water.

5. Divide among warm bowls and heavily dust the remaining ½ cup Mizithra over each bowl, and serve immediately.

6. ENJOY!