Vermicelli With Broccoli Cream

Preparation:

Preparation: Clean the broccoli, divide the tops and wash them. Cook them for 15 minutes in boiling water, add salt, then drain and pass through a vegetable mill. Meanwhile, cook the pasta. Heat a scant 1/2 cup of olive oil with 1 clove of minced garlic, add the broccoli puree and cook for 10 minutes. Add the grated pecorino and continue mixing, reducing the heat to a minimum. Drain the vermicelli al dente, pour it into the saucepan with the sauce, add a little pepper and mix well.