1teaspoonkosher saltdivided, plus additional to taste
1/4teaspoonblack pepperplus additional to taste
115-ounce can cannellini beansor similar white beans, such as great Northern
8ouncescavatelli or other tube-shaped pasta
1medium lemonzest and juice
1/2teaspoonfreshly ground black pepper
1cuppart-skim ricotta cheeseabout 7.5 ounces
¼cupgrated Parmesan cheeseplus additional for serving
¼teaspoonred pepper flakesplus additional to taste
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the broccoli and white beans in the center. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and black pepper. Toss to coat then spread into an even layer, scattering the beans throughout. Roast for 15 minutes, then remove the pan from the oven and gently toss the broccoli and beans to move it around a bit and promote even browning. Return to the oven and bake 5 to 10 additional minutes, until the broccoli is dark and crisp at the tips of the florets and the beans are lightly crisp. Set aside.
While the broccoli and beans cook, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 generous cup of the pasta cooking water, then drain the pasta.
Return the pasta to the pot. Add 1/4 cup reserved pasta cooking water, the ricotta, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt.
Zest the lemon right into the pot, then cut the lemon into quarters and squeeze in the juice. Add the roasted broccoli and beans, then gently stir, adding more pasta water as needed if the pasta is too thick. Taste and add more seasoning as desired (I added a pinch of extra salt and red pepper flakes). Serve hot, sprinkled with additional Parmesan cheese.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat, adding splashes of water or broth as needed to reach desired consistency.
TO FREEZE: You can freeze cavatelli and broccoli for up to 3 months. Store leftovers in an airtight freezer-safe storage container in the freezer. Let thaw overnight in the refrigerator before reheating.
TO MAKE AHEAD: Chop the broccoli into florets, and roast it with the beans according to the recipe directions up to 1 day in advance.