Start by steaming those little green florets until they’re as tender as can be. While they cook, boil your pasta and save a cup of the hot water for later.
In a large pan, sauté shallots and garlic with chili flakes in some olive oil until they’re fragrant and golden. Then, add in the star of the show – the miso paste (or anchovy). Next, add in the steamed broccoli, salt, pepper, and some broth. Let everything gently simmer, while you break the broccoli into tiny pieces with a metal spatula. This is when the magic happens – the broccoli will break down and become a delicious, creamy sauce.
Once it’s saucy enough, add the pasta and toss it all together. Don’t forget the lemon zest – it’ll add a zingy, bright flavor. If it’s looking a little dry, add more of that hot pasta water to keep it nice and saucy.
Time to taste! Adjust the seasoning with more salt, pepper, and chili flakes if you like a little heat. To make it even richer, add a splash of olive oil or butter (because who doesn’t love butter?) and some pecorino cheese if you fancy it.
Serve it up in some pasta bowls and add your favorite toppings, like fresh basil or grated Parmesan.