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Directions

• Preheat oven to 450ºF (230˚C).
• Put the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and mix to combine.
• Bake for 15 to 20 minutes, until lightly charred.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
• Return the pasta to the pot.
• Put in the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan cheese, a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
• Put in the basil, parsley, red pepper flakes, and remaining reserved water.
• Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan cheese, basil and parsley on top.