Orecchiette with Roasted Broccoli and Walnuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. 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. 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. 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. Tip: The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.
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