ring a large pot of salted water to a boil over high heat. Meanwhile blanch the broccoli for about 2 minutes in the steamer. Drain it well, and transfer to a rimmed baking sheet. Set aside.
Add the orecchiette to the boiling waterand cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette.
Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
Divide the pasta among two pasta plates, drizzle with olive oil, and serve
total time: less than 30 minutes preparation time: 5 minutes cooking/baking time: 15 minutes