Orecchiette with Roasted Broccoli and Walnuts

This pasta is amazing. The roasted walnuts and broccoli give it a great unique taste. This is also amazingly easy, whole meal was done in about 30 minutes! (recipe and photo courtesy of Real Simple)

12 ounces orecchiette or some other short pasta

1 bunch broccoli (1 1/2 pounds), cut into small florets

1/2 cup walnuts, roughly chopped

1/4 cup olive oil

2 cloves garlic, chopped

2 tablespoons unsalted butter

1/4 cup grated Parmesan (1 ounce)

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, until the broccoli is tender, 18 to 20 minutes.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.