In the Kitchen

Orecchiette with Roasted
Broccoli & Walnuts
(Real Simple, February 2009)

Prep: 10 minutes, Total Time: 25 minutes, serves 4

12 ounces (3 cups) orecchiette or some other short pasta
1 bunch (1.5 pounds) broccoli cut into small florets
1/2 cup walnuts roughy chopped
1/4 cup olive oil
2 cloves garlic, chopped
2 tablespoons unsalted butter
1/4 cup Parmesan cheese
salt and pepper

Heat oven to 400º F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain 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 broccoli is tender, 18-20 minutes.

Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more if the pasta seems dry.) Sprinkle with Parmesan before serving.
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This is a new recipe that Josh and I have made a couple of times and we really like it. For all you Midwesterners who need meat in their meal, you can add chicken, pork or beef. Enjoy!