Recipe Instructions:
4 tablespoons kosher salt, plus more to taste
18 to 20 ounces broccoli (about 3 small crowns or 2 medium ones)
1 3/4 ounces (50 grams) sharp white cheddar, grated (about ½ cup), plus more for serving
1 pound short-shaped whole-wheat pasta (or white if you strongly prefer)
Directions
Fill a very large pot with about 5 quarts water, then set on the stove over high heat to come to a boil. Add the 4 tablespoons salt.
When the water is boiling, add the broccoli, and cook for about 8 minutes. When it’s done, the broccoli should be bright green with tender-ish stalks. Use a slotted spoon or tongs to transfer the broccoli to a blender.
Bring the water back to a boil and add the pasta. Set a timer for 8 minutes.
After 2 to 3 minutes, once the pasta has released some of its starch (thickening powers!), pull ⅔ cup water and add to the blender, along with the ½ cup grated cheddar. Leave the keyhole in the blender lid open, cover with a thick kitchen towel and firm grip, and blend on high speed until a super-smooth sauce forms. Give it a taste. More cheese? More salt? Add what’s needed.
When the pasta timer goes off, taste a noodle—it should be somewhere between toothsome and tender. Use a sieve or spider to transfer the pasta to a large serving bowl (we want to reserve that water!). Add the broccoli-cheddar sauce to the pasta and gently toss. Add small splashes of broccoli-pasta water to sight (I added about 3 tablespoons), until it reaches a thickness you like (keep in mind that it will thicken as it sits). Taste again and adjust the salt accordingly.
