Robust roasted garlic pairs with the broccoli and chewy orecchiette perfectly. And a good sprinkling of Parmesan cheese adds the finishing touch. This pasta also tastes great with a bit of spiciness; if you like, add a pinch of red-pepper flakes to the garlic oil as soon as you remove it from the oven.Plus: More Pasta Recipes and Tips
Save the Stems Though we use only the florets from the broccoli in this pasta, don't throw away the unused stems. Peel and slice them and add to a stir-fry or vegetable soup or use as a vegetable in their own right, either sautéed in olive oil with a little garlic or boiled and buttered.
Look for a crisp and zippy white wine such as a Sauvignon Blanc from the northern part of Italy. It will hold its own with the cheese, oil, and nuts and also complement the broccoli.