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Orecchiette With Roasted Broccoli and Walnuts
- 12 ounces orecchiette or some other short pasta (3 cups)
- 1 bunch broccoli (1 1/2 pounds), cut into small florets
- 1/2 cup walnuts, roughly chopped
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 2 tablespoons kosher salt and black pepper
- 1/4 cup unsalted butter
Directions:View on Real Simple
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