Romanesco Broccoli And Rigatoni

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.