Romanesco Broccoli and Rigatoni

I found this recipe on Rachael Ray's magazine website and I am going to try it out soon. It appears to be a spin off of Pasta Con Broccoli which I absolutely love!

• Ready In: 30 mins
• Serves: 6

Ingredients

•  salt and black pepper
• 1  lb rigatoni pasta
• 3  tablespoons butter
• 1  large onion, chopped
• 2  large garlic cloves, finely chopped
• 1⁄2 cup dry white wine
• 1  cup  chicken stock or 1  cup  vegetable stock
• 1  head  romanesco broccoli or 1  head  Broccolini, cut into florets
• 1  teaspoon lemon peel, grated
• 2  sprigs rosemary, finely chopped
• 1⁄2 teaspoon crushed red pepper flakes
• 2⁄3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls)
• 1⁄2 cup walnuts, chopped, toasted

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.