Cacio e pepe beans and broccoli

TL;DR

You can recreate cacio e pepe using white beans instead of pasta, finishing with pecorino, black pepper, and steamed broccoli for a healthy, satisfying dish.

Key Points

• 1.Dried white beans replace pasta as the starchy base. One pound of Great Northern beans soaked overnight cuts cook time to about an hour; keeping them in minimal water concentrates starch to mimic pasta cooking water.
• 2.Controlling bean liquid is the key to a good sauce. After an hour of simmering, ladle off roughly half the beans and liquid; the remaining starchy broth thickens naturally once cheese is added — avoid hard boiling or the cheese turns gritty.
• 3.Broccoli is added at the end for a quick steam. A crown cut into small florets is placed on top of the beans, covered, and cooked for the final few minutes — frozen peas work equally well as a simple substitution.
• 4.Pecorino and heavy black pepper finish the dish exactly like classic cacio e pepe. A large grated pile of pecorino (sheep's milk equivalent of parmesan) plus a fine-chopped garnish of sage, garlic, and chili stirred in creates the sauce.