1lb.dried pasta shellsI love using Banza chickpea shells
1/2cupchopped raw walnuts
1 headbroccolichopped into florets, stems removed
2 tbsp.balsamic vinegar
1/4cupshredded, grated or shaved parmesan cheeseplus more for serving
kosher salt + black pepper
Boil a large pot of water over high heat. Once boiling, add 2 tbsp. kosher salt then your box of pasta. Cook pasta according to box directions, subtracting one minute of cook time.
Start brown butter by heating a large non-stick skillet over medium low heat then add 2 tbsp. butter. Stir frequently to melt. Continue to cook and stir as darker color and aroma will start to develop (about 5 or so minutes). Watch carefully as you do not want to burn! Look for a deep, brown color and nutty aroma.
Add in chopped walnuts and coat with butter, toasting for 2-3 minutes. You should start to smell the walnuts as well!
Turn heat slightly up to medium and add in chopped broccoli florets. Season broccoli with kosher salt and pepper, about 1/2 tsp. each. Sauté until crisp on some edges, about 5 minutes.
Add minced garlic and cook for another minute, then add remaining 2 tbsp. of butter and the balsamic vinegar.
Once pasta has cooked, use a slotted spoon to add pasta directly to broccoli pan. Using a measuring cup, add 1/2 cup pasta water to broccoli pan as well and toss gently to coat.
Top pasta with parmesan cheese. Taste and adjust seasoning as needed. Serve warm with more parmesan on top!
Keyword balsamic vinegar, brown butter, chickpea pasta, parmesan, pasta, walnuts