We began the evening with a malty Rogue hazelnut brown ale, and then enjoyed this easy nutty pasta for dinner...
broccoli and walnut orecchiette
from Real Simple, Feb 09
3 C orecchiette pasta
1-2 bunches (1.5 lbs) broccoli, cut into small florets
1/2 C walnuts, roughly chopped
2 garlic cloves, chopped
salt and pepper
2 Tbs unsalted butter
1/4 C grated parmasan
Heat oven to 400 degrees. On a rimmed baking sheet, toss together the broccoli florets, walnuts, oil, garlic, and a dash of salt and pepper. Roast, tossing once or twice, until the broccoli is tender (20 mins.)
Meanwhile, cook the pasta. Reserve 3/4 C of the pasta water before draining. Return to pot.
Toss the pasta with the butter, the broccoli mixture and slowly add a little of the reserved pasta water. (You may only use 1/4 C, or may need more if it still seems dry.) Sprinkle with lots of freshly grated parmesan and serve.