Blistered Broccoli Pasta with Walnuts, Pecorino and Mint

cooking.nytimes.com

Barbara Hart

Kosher salt and black pepper

12 ounces riccioli, fusilli or other short pasta

½ cup olive oil, plus more for drizzling

½ cup walnuts or pecans, chopped

¼ to ½ teaspoon red-pepper flakes (optional)

1 bunch broccoli or cauliflower (about 1½ pounds untrimmed), florets roughly chopped and stalks peeled and sliced ¼-inch thick

1 lemon, zested (about 1 teaspoon) then quartered

½ cup grated Pecorino Romano or Parmesan, plus more for serving

1 cup packed fresh mint leaves or parsley leaves

Directions at cooking.nytimes.com

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