-Cut 1 bunch of broccolini (stems and all) into smallish florets.

-Preheat oven to 425°F.

-Lay out broccolini in a roasting pan, coat with olive oil and sprinkle with salt and pepper.

-Roast until just lightly browned and cooked through, about 15 minutes.

-Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).

-While water is heating, pulse 4 cloves garlic, 5 large sage leaves and 4 ounces prosciutto together in a food processor until coarsely chopped.

-Once broccolini has browned lightly, remove from oven, toss with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.

-Soak about ¼ cup sundried tomatoes in some boiling water for 10 minutes. Then cut into thin strips.

-Boil 1 pound orecchiette pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente).

-Reserve one cup of pasta liquid. Drain water from pot.

-Add the broccolini to the pasta.

-Leaving the rubber band on, cut a bunch of arugula into thirds. Wash and spin dry.

-Stir the sundried tomatoes and arugula into the pasta, along with 1 cup grated Parmesan cheese.

-Stir in enough cooking water to moisten. Add salt and pepper to taste.