Kosher salt and freshly ground black pepper
1 pound fusilli pasta
2 pounds broccoli, stems removed and heads trimmed into florets
2 pounds broccoli, stems removed and heads trimmed into florets
1/3 cup extra-virgin olive oil
15 to 20 cloves garlic, finely minced
1/4 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish