Pasta with broccoli and capicola

Ingredients:

• 1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
• 280 g fusilli pasta (spirals)
• 1 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 1 cup crumbled ricotta salad (about 110 g)
• 2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
• 2 tablespoons chopped green onions
• 60 g thin slices of capicola or coppa ham, cut into strips

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Transfer to a bowl with a slotted spoon and set aside.
2. Bring the water back to a boil, then add the pasta and cook according to package directions. Separately pour off 2 cups of the pasta cooking water, then discard the remaining water. Set the pasta aside.
3. In an empty saucepan, heat the olive oil over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half the florets, and 1 cup of the pasta water. Cover and cook until the vegetables are very tender, about 12 minutes.
4. Return the pasta to the pan with 1/2 cup water. Add the remaining broccoli florets, half the ricotta, herbs, and green onions; stir to evenly distribute the ingredients, adding more water if the pasta looks dry.
5. Top each serving with capicola and sprinkle with the remaining ricotta salata.