Ingredients

1 head of fresh brocoli - about 3/4 - 1 pound
1 pound of orchiette
2 c. grated parmesan (fresh, not from a jar)
1 c, walnuts
1 - 2 Tbs. olive oil for dressing
​salt for pasta water

---

Directions

1. Toast walnuts (for instructions, see here). Please don't skip this step, it matters!
2. While walnuts are toasting, bring 8 cups of water and 1 tsp. salt to a boil. Cook orchiette as per package.
3. Wash the broccoli and cut off the large stem. Cut or break the broccoli into florets about 1" across.
3. When orchiette is 3 minutes from being done, add broccoli to pasta water.
4. Drain the pasta and broccoli, leaving about 1/4 c. of pasta water in the pan. Return pasta and broccoli to pan.
5. Dress with olive oil and toss. Use just enough olive oil so that the pasta doesn't stick, around 1-2 Tbs.
6. Top with shredded cheese and walnuts and serve immediately.

Good to know

This recipe can be used with many types of pasta and whatever veggies - peppers, eggplant (cut into cubes and steam instead of boiling), green beans, leeks, zucchini - are hanging out at the bottom of your vegetable bin. Adjust the cooking time of veggies - peppers should be sauteed or cooked for a minute; green beans and leeks need a longer cooking time. If you're not sure, saute them on your stove top until done and add at the end.

Orchiette means "little ear" in Italian, and the shape of the pasta cups the walnuts and cheese in a way that I love, but any short pasta (penne, ziti, bowties, etc.) will work well.