Pasta with Roasted Broccoli, Fresh Parsley and Breadcrumbs
-Preheat oven to 475 degrees, with racks in upper and lower thirds.
-Set a large pot of salted water to boil.
-Cut 1 broccoli into bite sized pieces.
-Chop up 1 fennel bulb and 5 cloves of garlic.
-On a rimmed baking sheet, toss broccoli, fennel and garlic with 2 TBS olive oil; season with sea salt and pepper.
-Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
-Meanwhile, in a food processor, combine 4 slices white sandwich bread with 2 TBS olive oil; pulse until coarse crumbs form.
-Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
-Cook 1 pound pasta (Orecchiette? Cavatappi?) in boiling water until al dente.
-Reserve ½ cup pasta water; drain pasta and return to pot.
-Chop up ¼ cup parsley and grate up ¼ cup Parmesan cheese.
-Add broccoli mixture, Parmesan and parsley to the pasta; toss to combine.
-Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.
-Serve topped with breadcrumbs and more Parmesan.