Ditalini w/ Roasted Walnuts and Broccoli


Again, another ridiculously easy recipe with only 5 ingredients. Ditalini is a small tube-like pasta (think of a ziti tube cut into fourths) that I usually add to soup but I had some left over so I made this. The walnuts are toasted and you’d be surprised how different they taste from untoasted (that’s true for all nuts, actually). Serves 1

◾ 1 cup dry ditalini,  prepared according to instructions on box
◾ 1 1/2 cups broccoli florets
◾1 cup walnuts
◾ 2 tbsp extra virgin olive oil
◾ 1/4 tsp garlic powder
◾ 1/4 tsp dried oregano
◾ grated pecorino romano cheese

1. Cook the ditalini according to directions on box. Drain.
2. Micro the broccoli in water for 2 minutes. Drain.
3. Toast the walnuts on an ungreased foil-lined pan at 350 degrees for 10 minutes. Watch carefully as nuts burn easily.
4. Combine the pasta,, broccoli and walnuts into a pot.
5. Add the olive oil, garlic and oregano.
6. Grate the pecorino romano and add to pot. Stir. Voila! Enjoy.

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