Spaghettoni with broccoli cream and ricotta

Cut the end off the broccoli; break the florets into bite-size pieces for serving, keep the bigger pieces and chopped stem for blending.

Salt a large pot of water with the sea salt, add the spaghettoni and push it down, then add all the broccoli; cook the pasta 10 minutes to al dente.

Take some pasta water from the pot. Blend a generous amount of extra virgin olive oil with the garlic cloves until creamy.

After about five minutes, lift the stems and big broccoli pieces from the pot, using a colander to help, into the blender; leave the rest cooking.

Blend the broccoli with the garlic oil, adding more olive oil, until super creamy.

Mix the ricotta with a sprinkle of pecorino and generous pasta water, pressing with a fork, until smooth and creamy.

Warm a pan over medium-high heat, spread the broccoli cream in it, add some basil and a little pasta water so it does not burn.

Taste the spaghetti for al dente, then add the pasta and broccoli pieces to the pan and toss, adding generous pasta water as it dries.

Plate broccoli cream first, then the spaghetti, more broccoli sauce on top, the ricotta cream on top and at the sides, and basil.