12 ounces orecchiette (3 cups) or 12 ounces
some other short pasta
( 3 cups)
broccoli, cut into small florets
( 1 1/2 pounds)
walnuts, roughly chopped
garlic cloves, chopped
kosher salt and black pepper
grated parmesan cheese
( 1 ounce)
- 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. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.