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Salt
1 cup semi-pearled farro
1 pound broccolini or regular broccoli
4 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
Freshly ground black pepper
4 ounces pecorino romano, grated or ground in a food processor
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