pasta with broccoli and walnuts

We have made (well, actually, Doug has made... it has become one of his specialties) this quick and easy meal several times- it is delicious!

Short Pasta with Roasted Broccoli and Walnuts

12 oz orecchiette or some other short pasta

1 bunch broccoli (1 ½ lbs) cut into small florets

½ cup walnuts, roughly chopped (we usually use pecans)

¼ cup olive oil

2 cloves garlic, chopped

salt and pepper

2 tablespoons unsalted butter

¼ cup grated Parmesan

Heat oven to 400. Cook pasta according to package directions. Reserve ¾ 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, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18-20 minutes. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. Add more water if the pasta seems dry. Sprinkle with the Parmesan before serving.