Orecchiette With Roasted Broccoli and Walnuts
Ingredients
- 12 ounces orecchiette or some other short pasta (3 cups)
- 1 bunch broccoli (1 1/2 pounds), cut into small florets
- ½ cup walnuts, roughly chopped
- ¼ cup olive oil
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- ¼ cup grated Parmesan (1 ounce)
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