Orecchiette With Roasted Broccoli And Walnuts

• 12 ounces orecchiette (3 cups) or 12 ounces some other short pasta (3 cups)
• 1 bunch broccoli, cut into small florets (1 1/2 pounds)
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 garlic cloves, chopped
• kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated parmesan cheese (1 ounce)

1. Heat oven to 400u0b0F
2. 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.
3. 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.
4. 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.

orecchiette, broccoli, walnuts, olive oil, garlic, kosher salt, unsalted butter, parmesan cheese

Taken from www.food.com/recipe/orecchiette-with-roasted-broccoli-and-walnuts-361618 (may not work)