In a large pot, bring salted water to a boil over high heat. Add malfadine pasta and cook until al dente, about 8-10 minutes. Reserve one cup of pasta water.

Heat a large skillet over medium-high heat. Add olive oil and diced onion, season with salt and red pepper flakes. Sauté for about 3-5 minutes until onions are translucent.

Add shaved broccoli to the skillet with sautéed onions. Sprinkle in salt and cook for 2 minutes until broccoli is tender and vibrant.

Reduce heat to low, stir in salted butter until melted. Add Boursin cheese and ¾ cup reserved pasta water, mix until creamy.

Drain malfadine pasta and add to the skillet. Toss gently to coat and cook for 1-2 minutes to meld flavors.

Finish by squeezing fresh lemon juice over the pasta. Stir and sprinkle with red pepper flakes before serving hot.