Orecchiette with Roasted Broccoli and Walnuts

Ingredients

• 1.5 pounds broccoli cut into small florets
• 2 cloves garlic chopped
• 4 servings kosher salt and pepper black
• 0.3 cup olive oil 
• 1 ounce parmesan grated
• 3 cups some other short pasta 
• 2 tablespoons butter unsalted
• 0.5 cup walnuts roughly chopped

Equipment

• baking sheet
• oven
• pot

Directions

1. Heat oven to 400 F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (
2. Add more water if the pasta seems dry.)
3. Sprinkle with the Parmesan before serving. Tip: The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.