1. Cook the broccoli until al dente.

2. In a blender, put the cooked broccoli together with the garlic, pine nuts, and ricotta. Blend everything, adding the olive oil gradually until obtaining a smooth cream.

3. Transfer the broccoli cream to a bowl and add the grated pecorino cheese. Mix well to combine the ingredients.

4. Cook the pasta in plenty of salted water, also using 2 tablespoons of the broccoli cooking water to dilute the pesto.

5. Drain the pasta al dente and season it with the broccoli pesto.

6. Serve the Sicilian broccoli pesto bavette hot and enjoy.