Orecchiette With Roasted Broccoli and Walnuts

By Sweet Jezebel on March 19, 2009

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Ingredients

    1. 12 ounces orecchiette (3 cups) or 12 ounces some other short pasta ( 3 cups)
    2. 1 bunch broccoli, cut into small florets ( 1 1/2 pounds)
    3. 1/2 cup walnuts, roughly chopped
    4. 1/4 cup olive oil
    5. 2 garlic cloves, chopped
    6. kosher salt and black pepper
    7. 2 tablespoons unsalted butter
    8. 1/4 cup grated parmesan cheese ( 1 ounce)

Directions

  1. Heat oven to 400°F
  2. 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.
  3. 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.
  4. 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.
 
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