Orecchiette Pasta with Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts

From Real Simple February 2009
See another good Orecchiette recipe here.

**Susan's note: A yummy weeknight dinner.

Serves 4
Total Time 25 minutes

INGREDIENTS
12 oz orecchiette or other short pasta (3 cups)
1 bunch broccoli (1 1/2 lbs), 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 TBS unsalted butter
1/4 cup grated Parm (1 oz)

Heat oven to 400. Cook pasta according to package. 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 tsp salt and 1/4 tsp pepper. Roast, tossing once, until the broccoli is tender, 18-20 minutes.

Toss pasta with broccoli mixture, butter, and 1/2 cup of the reserved pasta water (Add more water if the pasta seems dry). Sprinkle with the Parm before serving.