Roasted Broccoli and Walnuts (Pasta)

We found this recipe quite delicious.  It is the roasting of the walnuts and broccoli that make this so flavorful.  I got the original recipe here. I don't believe I changed anything except I sprinkled the Parmesan and baked for a few minutes.

• 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)

Directions

1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
6. Sprinkle with the Parmesan before serving.