Blistered Broccoli Pasta With Walnuts, Pecorino and Mint | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt and black pepper
• 12 ounces riccioli, fusilli or other short pasta
• 1/2 cup olive oil, plus more for drizzling
• 1/2 cup walnuts or pecans, chopped
• 1/4 to 1/2 teaspoon red-pepper flakes (optional)
• 1 bunch broccoli or cauliflower (about 1 1/2 pounds untrimmed), florets roughly chopped and stalks peeled and sliced 1/4-inch thick
• 1 lemon, zested (about 1 teaspoon) then quartered
• 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving
• 1 cup packed fresh mint leaves or parsley leaves