Bring a large pot of salted water to a rolling boil. Add ½ lb of mafaldine pasta and cook until al dente, about 10-12 minutes. Remember to reserve some pasta water before straining!

In a heavy-bottomed saucepan, melt 3 tablespoons of salty butter over medium heat. Watch for it to foam slightly.

Add 1.5 cups of super finely chopped broccoli to the melted butter, seasoning with flaky salt. Sauté for about 1 minute until it begins to soften.

Stir in 4 finely diced cloves of garlic and cook for an additional minute.

Slowly pour in 1 cup of heavy cream and add the lemon zest. Mix in ½ cup of parmesan cheese.

Once the pasta is al dente, add it to the sauce along with the juice from half a lemon.

If your sauce appears dry, gradually stir in reserved pasta water, about 2 tablespoons at a time.