Heat 3 tablespoons of oil in a large pan. Stew the garlic and pepper in this over medium heat for 2 minutes. Drain the orecchiette pasta and broccoli, and collect 250 ml of the boiling water. Pour this water into the pan and add the cranberries and lemon peel into the garlic mixture in the pan and boil it. Stir in the orecchiette pasta, broccoli and 3 tablespoons of oil. If necessary, add a little salt to the mixture of broccoli, cranberries and orecchiette. Serve with roughly plucked basil leaves, almonds and pecorino sprinkled on top.