Double Sun-Dried Tomato Fettuccine with Broccoli and Pecorino Cheese

Instructions: 

1. Add broccoli florets to a large saucepan with enough boiling salted water to cover generously. Cook, uncovered, over high heat for about 2 minutes. Drain, rinse with cold water. Chop broccoli florets coarsely.
2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a large serving bowl.
3. Heat remaining 4 tablespoons of olive oil in a large, heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add broccoli, salt and pepper. Sauté about 2 minutes or until heated through.
4. Add broccoli mixture to pasta bowl and toss. Add sun-dried tomatoes, ½ cup Pecorino-Romano cheese and basil. (-Or- *Use Pappardelle's Sun-Dried Tomato Pesto for "*" items.) Taste and adjust seasoning. Serve hot or at room temperature with more cheese, if desired.