Orecchiette with Roasted Broccoli and Walnuts

(from staceydan’s recipe box)

Categories: Pasta

Ingredients

  • 12 ounces orecchiette or some other short pasta (3 cups)
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan (1 ounce)

Directions

  1. Heat oven to 400° F.
  2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
  3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
  5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
  6. Sprinkle with the Parmesan before serving.

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