Preheat oven to 450 degrees and prepare a large baking sheet with foil.

Slice off just the very end of the broccoli stem then peel the rest of the stem using a vegetable peeler. The peel is what often makes the broccoli stems too tough and bitter to eat. Chop the broccoli stem into 1/4 inch pieces. Toss the stem pieces with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread them out onto the prepared baking sheet and roast for 15 minutes (tossing half way through) or until browned on both sides. Once these are done baking toss with 1 teaspoon of balsamic.

While stems are roasting cook the pasta in salted boiling water. Once done drain all but 1/2 cup of the cooking liquid and toss with 1.5 tablespoons of the nutritional yeast.

As pasta is cooking, chop up the florets pretty fine and heat up a cast iron skillet on high heat. Add the floret, along with the other half of salt and pepper, and dry toast them to an almost char state, stirring often (about 5 minutes). Reduce heat to a low and add in the red pepper flakes, sugar and peanuts. Cook until nuts are gold brown then stir in 1.5 tablespoons of nutritional yeast. Adjust seasonings to your preference.

To serve layer pasta then broccoli stems, then broccoli florets with peanuts.