Fusilli with Ricotta of Bufala Campana DOP, broccoli and pine nuts

Ingredients for 4 people:
350 g of Fusilli
300 of Broccoli
150 g of Ricotta of Bufala Campana DOP
EVO oil and salt q.b.

Put the water for the pasta to boil.
In a bowl place the Ricotta of Bufala Campana DOP previously sieved and work coarsely with a fork.
Wash and clean the broccoli.
Divide the crown into small parts.
Remove the hard outer part of the stem and cut it into pieces.
Stew in a pan with a little olive oil and half a glass of water for 10 minutes.
Raise the heat and open to evaporate all the remaining water.
Season to taste with salt.
Pour the pine nuts in a small non-stick pan and toast for a few minutes.
Salt the water and pour the dough.
Drain before cooking for two minutes.
Transfer it to the pan with the broccoli.
Add the pine nuts and sauté for 2 minutes.
Turn off the stove.
Add the Ricotta di Bufala Campana PDO and mix everything together.
Serve and enjoy.