Romanesco Broccoli and Radiatori Pasta

By HazyWaters

Ingredients

• Salt and black pepper
• 1 pound rigatoni pasta
• 3 tablespoons butter
• 1 large onion, chopped
• 2 large cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken or vegetable stock
• 1 head romanesco broccoli,cut into florets
• 1 teaspoon grated lemon peel
• 2 sprigs rosemary, finely chopped
• 1/2 teaspoon crushed red pepper
• 2/3 cup grated pecorino-romano cheese
• 1/2 cup coarsed chopped walnuts, toasted

Details

Servings 6
Preparation time 10mins
Cooking time 35mins

Preparation

Step 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.

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.

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.