Orecchiette with Roasted Broccoli and Walnuts
12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 ½ pounds), cut into small florets, or one bunch broccoli liscia.
½ cup walnuts, roughly chopped
¼ cup olive oil
2 cloves garlic, chopped
Kosher salt and back pepper
2 Tbsp unsalted butter
¼ cup grated parmesan (1 ounce)
Heat oven to 400 F. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, on the rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
Toss the past with the broccoli mixture, butter, and ½ cup of the reserved past water. (Add more water if the past seems dry.)
Sprinkle with Parmesan before serving.
Tip: The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.
Substitution: You can substitute the broccoli liscia for the broccoli.
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