Cavatappi in broccoli sauce

Ingredients:

• 3.5 cups broccoli florets (about 300 g)
• 350 g of cavatapi paste (corkscrews)
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 3 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 0.5 cup grated Pecorino Romano cheese + extra for sprinkling
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7-8 minutes. Using a slotted spoon, transfer the broccoli to a paper towel-lined plate, reserving the cooking water. Add the pasta to the boiling water, toss, and cook according to package directions until al dente. Set aside 1 cup of cooking water and discard the rest.
2. Meanwhile, drain the broccoli and transfer it to a bowl. Using a fork or potato masher, mash the broccoli until it's almost smooth and has small chunks.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until the garlic begins to sizzle and brown, 1-2 minutes. Add broccoli and toss with a rubber spatula, lightly coating it in the oil, 2-3 minutes.
4. Add the pasta and 0.5 cups of the cooking water to the pan. Stir and add the cheese. Continue to stir the broccoli and pasta until the sauce coats the pasta, adding more water as needed to keep the sauce thin, 2-3 minutes. Season with salt and pepper to taste. Turn off the heat and stir in the lemon juice.
5. Divide the pasta among plates. Sprinkle with cheese and drizzle with olive oil.