Broccoli With Orecchiette

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8 ounces orecchiette (ear-shaped pasta)

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 bunch (about 1 1/2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped

1 teaspoon coarse salt

Freshly ground black pepper

2 tablespoons freshly grated Pecorino Romano cheese

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