Pasta with Broccoli and Toasted Hazelnuts

¼ cup (60ml) extra-virgin olive oil

1 ½ pounds (680g) broccoli (about 2 large heads), florets cut into roughly 1-inch pieces, thick stems reserved for another use

Kosher salt

2 medium cloves garlic, minced

Pinch red pepper flakes

1 cup (237ml) heavy cream

½ teaspoon turmeric powder

1 pound (454g) orecchiette pasta

½ cup finely grated Parmigiano-Reggiano (1 ounce; 28g), plus more for serving

½ cup toasted blanched hazelnuts (2 ½ ounces; 70g), coarsely chopped

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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