Orecchiette with Brown Butter, Broccoli, Pine Nuts, and Basil Recipe

Add the broccoli to the boiling water and cook for about 2 minutes, or just until the florets turn bright green.

Using a mesh spoon or sieve, scoop the broccoli out, draining it well, and transfer it to a rimmed baking sheet. Set it aside for now.

Add the orecchiette to the boiling water. Cook, stirring often to keep it from sticking, for about 8 minutes, or until it's tender but still firm to the bite.

Before draining, scoop out and reserve 1/2 cup of the pasta cooking water.

Add the cooked pasta to the broccoli mixture in the skillet and stir gently to combine everything.

Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. If the pasta seems a little dry, stir in some of the reserved cooking water, a tablespoon at a time, until it's nicely moistened.