Broccoli Pepperoni Pasta

Broccoli Pepperoni Pasta 

1 cup fresh broccoli crowns and stems, chopped
3 oz. high-quality pepperoni, thinly sliced into rounds and then slivered
1 Tbs. shallot, minced
1 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
2 cups cooked pasta (traditional or grain-free Cappello’s)
sea salt and pepper 
1/4 cup fresh feta, crumbled

 

Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green.

Drain and set aside.

Next, combine the pepperoni and shallot in a large skillet and cook until the fat in the pepperoni begins to render. 
Feel free to season with extra salt and pepper to taste – this will depend upon the saltiness and seasoning in the pepperoni.

After a minute or so, add the broccoli and oil and reduce the heat to low. Stir continuously until the broccoli is fully coated in both the oil and the pepperoni seasoning. 
Stir in the basil.

Meanwhile, cook the pasta according to package directions. 
Drain.

Toss the broccoli and pepperoni mixture with the cooked pasta, drizzling with additional olive oil and salt and pepper to serve – along with the fresh feta.