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Ingredients

• 10 ounces  broccoli crowns, cut into 1-1/2-inch florets
• 1/4 cup  extra-virgin olive oil
• 3/4 pound  sweet Italian sausage, skinned and crumbled into 1-inch pieces
• 3 cloves  garlic, very thinly sliced
•   Kosher salt and freshly ground black pepper
• 8   oil-packed sun-dried tomatoes, drained and cut into thin strips
• 1 tablespoon  chopped fresh thyme
• 3/4 pound  dried orecchiette (or penne)
• 1 tablespoon  fresh lemon juice; more to taste
• 3 tablespoons  grated Parmigiano-Reggiano; more for serving
•   scallions (whites and greens), thinly sliced

Description

Put A Large Pot Of Salted Water On To Boil. Fill A Large Bowl With Cold Water. Blanch The Broccoli In The Boiling Water Until It Softens To A Tender Crunch, 1 To 2 Minutes. Transfer It To The Bowl Of Cold Water.

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