Cook the orecchiette according to package directions. Rinse and drain well.

Heat 3 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until hot.

Add half of the cooked pasta and let it develop a medium brown crust on one side, about 3 minutes. Stir and continue cooking until other side browns as well.

Using a slotted spoon, transfer the crispy pasta to a saucepot. Repeat the process with the remaining pasta and another 3 tablespoons of oil.

Cover the saucepot to keep the crispy pasta warm.

In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the broccoli florets and slivered garlic, cooking for 5 minutes while stirring constantly.

Pour in the white wine, lemon juice, salt, and pepper. Cook until the broccoli is tender-crisp, about 3 minutes longer.

Combine the broccoli mixture with the crispy pasta. Add the balsamic vinegar, butter chunks, and toasted pine nuts.

Toss everything over medium heat until the butter melts into a silky sauce.

Add half of the Parmesan cheese and toss to combine.

Divide among four warm bowls and serve with extra black pepper and the remaining Parmesan.