Spaghetti with Broccoli, Pecorino & Sobelini Pizza Crunch
Serves 4–6
Ingredients
- 1 lb Bona Furtuna Spaghetti
- 1 large head of broccoli, florets cut into bite-sized pieces, stems
peeled and thinly sliced - 4 cloves garlic, minced
- 1 small bulb fresh fennel, finely diced (about ¾ cup)
- Zest of 1 lemon
- Juice of ½ lemon (or to taste)
- ¾ cup finely grated Pecorino Romano, plus more for garnish
- ½ cup Sobelini Pizza Crunch Original
- ½ cup extra virgin olive oil, plus more for finishing
- ¼ cup chopped flat-leaf parsley
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Blanch the Broccoli
Bring a large pot of salted water to a boil. Add the broccoli stems and cook for 1 minute, then add florets and cook an additional 2 minutes until just tender but still vibrant. Using a slotted spoon, transfer broccoli to a bowl of ice water. Once chilled, drain well and set aside. Reserve the water to cook the pasta. - Cook the Pasta
In the same pot, cook the Bona Furtuna spaghetti until al dente. Reserve 1 cup of pasta water before draining. - Build the Base
In a large sauté pan over medium heat, warm the olive oil. Add fennel and a pinch of salt; cook until tender, about 4–5 minutes. Stir in the garlic and lemon zest; cook 1–2 minutes more, careful not to brown. - Toss the Pasta
Add broccoli to the pan and toss to coat. Add drained pasta and half of the reserved pasta water. Sprinkle in the Pecorino and toss vigorously to emulsify the sauce, adding more pasta water as needed for a silky texture. Season with salt and pepper. - Finish & Serve
Remove from heat and fold in chopped parsley and fresh lemon juice to brighten the dish. Plate the pasta and top each portion with a generous spoonful of Sobelini Pizza Crunch, a drizzle of olive oil, and extra Pecorino Romano.
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Chef’s Note
Adding the lemon juice at the end keeps the acidity bright and lifts the entire dish. The Sobelini Pizza Crunch is your signature punch—layer it boldly.
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