Gather The Goods
1 pound spaghetti- preferably Di Cecco
kosher or sea salt to taste
3 tablespoons butter
2 tablespoons turmeric
1- 13.5 ounce can organic coconut milk
1 cup mini broccoli florets
1/2 cup parsley, torn
Parmesan Reggiano for shaving
Bring a large pot of salted water to a boil. The water should taste like the ocean! Add the spaghetti and stir. Cook until al dente- there should be some bite to it! Drain and reserve about 1/2 cup of liquid.
In a separate pan melt the butter and add in turmeric. Toast the turmeric until it becomes a slight nutty yellow, then pour in the coconut milk, pasta water and stir.
Toss the spaghetti and the mini broccoli florets into the coconut milk and turmeric mixture.
Serve the pasta with parsley and shaved Parmesan Reggiano.