Orecchiette With Roasted Broccoli and Walnuts

Serves 4

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.