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Classic Broccolini Pasta

This is makes a good dish for the transition from winter to spring.

What you need: a bunch of broccolini (or a stalk or two of broccoli), one or two garlic cloves, some olive and walnut oil, a bit of dry vermouth or white wine (or water), red pepper flakes, and spaghetti.

Method:
Cut the thicker stems of the broccolini into small pieces and boil them along with the pasta. Chop the rest of the broccolini into bite-size pieces. While the pasta cooks, saute the broccolini pieces in about 1 -2 Tbs of olive and/or walnut oil over medium heat.

After 5 minutes or so, add minced garlic, then add a good splash of vermouth, cover the pan and turn the heat down a bit; let things steam. Add red pepper flakes towards the end of cooking, along with a pat of butter to finish (optional). Also optional: adding some chopped walnut or almonds.

Finally, add the drained pasta and stems to the pan, along with a splash of pasta water, stir to combine evenly. Salt and pepper to taste; serve with Pecorino or Spanish cheese or Parmesan.

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