Spaghetti with Broccoletti, Pecorino and Flavored Breadcrumbs

Method

1. Toast the breadcrumbs with a drizzle of olive oil and lemon zest until golden and fragrant. Set aside.
2. Clean the broccoletti: pull off the leaves, keeping only the florets and tender stems.
3. Bring a large pot of salted water to a boil. Blanch the broccoletti for 2-3 minutes until slightly tender.
4. Shock the broccoletti in cold water to stop the cooking and preserve the green colour. Drain, squeeze out excess water, and roughly chop.
5. In a large pan, heat a drizzle of olive oil. Add sliced chili pepper and garlic slivers, sauté until fragrant.
6. Add the chopped broccoletti to the pan and sauté for a couple of minutes. Add a splash of pasta cooking water to help soften.
7. Meanwhile, cook the spaghetti in the same boiling water used for the broccoletti, until al dente.
8. Transfer the spaghetti directly into the pan with the broccoletti, along with some pasta water. Finish cooking together over medium heat, stirring, until the pasta is creamy.
9. Remove from heat. Add the grated pecorino cheese and toss vigorously to combine. Add a little more pasta water if needed for creaminess.
10. Serve the spaghetti topped with the reserved toasted breadcrumbs and extra pecorino.