Farro Fusilli with broccoli sautéed in the skillet with extra virgin olive oil, garlic, sea salt and chili pepper and topped with Parmigiano.
200 g pasta (in my case, spelt fusilli)
300 g broccoli, trimmed, washed, and boiled
2 Tbsp extra virgin olive oil
1 garlic clove, whole, smashed
pinch chili pepper
1 tsp salt
1 Tbsp Parmigiano Reggiano