Orecchiette with Roasted Broccoli and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 7 minutes; Cook: 18 minutes. Ingredients:
8 ounces orecchiette or other short pasta |
1 bunch broccoli (1 1/2 pounds), cut into small florets |
1/4 cup walnuts, roughly chopped |
2 tablespoons olive oil |
2 garlic cloves, chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
1 1/2 tablespoons unsalted butter |
1/4 cup grated parmesan cheese (1 ounce) |
Directions:
1. Preheat oven to 400°.
2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return to the pot.
3. Toss together broccoli and next 5 ingredients (through pepper) on a rimmed baking sheet. Roast, tossing once, 18–20 minutes or until the broccoli is tender.
4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with Parmesan cheese before serving.
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