Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and place in a large serving bowl.
2. In a large saucepan or Dutch oven, heat 1/4 cup of the oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden and tender, about 10 minutes.
3. Add the garlic and cook for 30 seconds, until aromatic. Add the broccoli and saute for 1 minute. Add 1/3 cup water and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute, until warmed through. Add the pecorino cheese and toss with the pasta until coated.
4. In a small bowl, whisk together the lemon juice, lemon zest, remaining 1/2 cup olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the chives.
5. Pour the dressing over the pasta and toss well until coated. Season to taste with salt and pepper and serve.