Orecchiette With Roasted Broccoli And Walnuts

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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

Kosher salt and black pepper

2 tablespoons unsalted butter

1/4 cup grated Parmesan (1 ounce)

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