Stir in the cavatelli. Add the broth or water wine and around 3 tablespoons butter heat another minutes or so till butter are melted. Meanwhile sautée the garlic and anchovies in a pan. Directions in a saucepan heat the olive oil over moderate heat until hot. Advertisement step 2 heat olive oil in a large skillet over medium heat.
Drain and set aside. Ingredients 2 pounds broccoli crowns cut into bite size florets 1 4 cup extra virgin olive oil divided 1 teaspoon kosher salt divided plus additional to taste 1 4 teaspoon black pepper plus additional to taste 1 15 ounce can cannellini beans or similar white beans such as great northern. Once the cavatelli and broccoli are cooked transfer them to the pan with the garlic and anchovies. Separately boil the broccoli cubes and transfer them to a blender with one ladle of cooking water a pinch of salt and a drizzle of olive oil to make the broccoli cream. Drain and set aside.
Separately boil the broccoli cubes and transfer them to a blender with one ladle of cooking water a pinch of salt and a drizzle of olive oil to make the broccoli cream. Add the broccoli salt and red pepper flakes and cook stirring. Stir in the cavatelli.
