Bring a medium pot of salted water to a boil. Add the orecchiette and cook according to package directions. Reserve ½ cup of the pasta water and drain the pasta.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the broccoli florets and minced garlic and sauté for 1 minute. Season with salt, pepper, and crushed red pepper to taste. Add 2 tablespoons of water and cover the pot. Reduce the heat to low and cook for 2 to 3 minutes until the broccoli is bright green and nearly tender-crisp.

To the reserved pasta water, add the lemon juice, Dijon mustard, and whole-grain mustard. Whisk until smooth.

Pour the sauce over the broccoli and bring to a rapid simmer over medium heat. Add the orecchiette and toss to coat. Simmer for 1 to 2 minutes.

Turn off the heat and add the grated Parmigiano-Reggiano. Toss to coat. Taste and adjust the seasonings to your preference.

Spoon the orecchiette onto a serving platter and finish with more Parmigiano-Reggiano on top. Serve alongside your favorite protein. Enjoy!