Campanelle with Broccoli, Roasted Garlic and Pine Nuts

Campanelle with Broccoli, Roasted Garlic and Pine Nuts (Adapted from Barilla)

1 garlic head
1 tablespoon extra-virgin olive oil
16 ounces dry campanelle pasta
4 cups broccoli florets
1/2 cup pine nuts, toasted
1 ounce fresh grated Parmigiano-Reggiano cheese
1 1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preheat oven to 450

Remove the papery skin from the garlic, leaving the cloves intact. Cut off the top portion of the garlic head and place on a piece of foil. Drizzle garlic with oil and seal the foil around the head. Bake until the garlic has softened and is browned, about 35 to 45 minutes. Remove and let cool slightly. When cool enough to handle, peel the cloves and mash the garlic.

In a large pot of boiling salted water, cook pasta according to package directions. About 3 minutes before the pasta is ready, add the broccoli. Reserve about 1/4 cup of the cooking liquid, then drain pasta and broccoli. Place back into the pot.

Add mashed garlic, pine nuts, cheese, salt, pepper and reserved cooking liquid to the pasta and broccoli, tossing well to serve.

Makes about 6 to 8 servings.

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