Romanesco Broccoli And Rigatoni

• salt and black pepper
• 1 lb rigatoni pasta
• 3 tablespoons butter
• 1 large onion, chopped
• 2 large garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock or 1 cup vegetable stock
• 1 head romanesco broccoli or 1 head Broccolini, cut into florets
• 1 teaspoon lemon peel, grated
• 2 sprigs rosemary, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls)
• 1/2 cup walnuts, chopped, toasted

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

salt, rigatoni pasta, butter, onion, garlic, white wine, chicken, broccoli, lemon peel, rosemary, red pepper, pecorino romano cheese, walnuts

Taken from www.food.com/recipe/romanesco-broccoli-and-rigatoni-413419 (may not work)