Pasta With Broccoli And Walnuts Recipe

Ingredients

4 cups broccoli, coarse ends peeled and cut into long spears

1 cup walnuts, toasted and rubbed to remove skins

2 T olive oil

1 onion, diced

2 cloves garlic, minced

1 t red pepper flakes (or to taste)

1 t tarragon (or basil)

1/4 cup white wine or juice of 1 lemon

1 cup chicken broth

salt and pepper to taste

1/2 lb pasta (butterflies or campanelle work well)

grated parmesan cheese

Preparation

Toast walnuts in 350 oven for about 7 minutes. Cool briefly then rub in a kitchen towel or paper towels to remove skins - some skin will remain, that’s ok, but it you don’t rub them your sauce will turn purple! Coarsely chop and set aside. Bring large pot of salted water to boil. Blanch broccoli for 3 minutes. Scoop out and rinse under cool water then coarsely chop. Add pasta to boiling water and cook according to package directions. Heat oil in large sauté pan. Add onion and garlic and cook for about 5 minutes until tender. Sprinkle in pepper flakes and stir. Add tarragon then immediately put in chopped broccoli and stir. Pour in wine and broth and simmer for 5 minutes. Taste for salt and pepper then add drained pasta. Toss and heat through. Serve with grated parmesan.