Romanesco Broccoli and Rigatoni

Categories: Pasta

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 OR broccolini, 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 (a couple of generous handfuls), plus more to pass around the table
• 1/2 cup chopped walnuts, toasted

Directions

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, 6-7 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 1 minute. Season with salt and black pepper and serve, passing the extra cheese at the table.

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