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Leaving-Home Penne Rigate with Broccoli
- 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
- 1 pound penne rigate
- 3/4 cup extra-virgin olive oil
- 2/3 cup finely grated pecorino cheese, plus extra for serving
- Freshly ground pepper
Directions:View on Epicurious
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