Orecchiette with Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts
Photo by Kan Kanbayashi

Ingredients

  • 12 ounces orecchiette or some other short pasta (3 cups)
  • 2 tablespoons unsalted butter
  • ¼ cup grated Parmesan (1 ounce)
  • Kosher salt and black pepper
  • ¼ cup olive oil
  • ½ cup walnuts, roughly chopped
  • 2 cloves garlic, chopped
  • + 1 more ingredients
    • 1 bunch broccoli (1 1/2 pounds), cut into small florets

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,...

View full recipe at My Recipes

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