Cellentani with Lemony Broccoli, Walnuts, and Toasted Breadcrumbs

Susan from Food Blogga

2 Tbsp olive oil
1 large garlic clove, finely chopped
2 shallots, thinly sliced
4 cups broccoli florets
About 2 tsp fresh lemon juice
A little bit of lemon zest
8 oz pasta (I used cellentani; I also like penne or rigatoni, 'cause the breadcrumbs adhere well to them)
½ cup walnuts, toasted
½ cup breadcrumbs, toasted
A few shakes of crushed red pepper
A few shakes of salt
A non-skimpy portion of good grated Grana Padano
A handful of chopped fresh parsley for garnish
Some good olive oil to drizzle on top

Preheat oven to 325 degrees. Layer walnuts on a baking sheet, and bake for 10 minutes, until slightly golden and aromatic.

To toast the breadcrumbs, place in a skillet on the stovetop; slightly shake until golden and evenly toasty, just a couple of minutes. Remove from pan, so that the heat won’t continue to toast them.

Cook pasta in salted water according to directions.

Add olive oil to a skillet. Over medium heat, sauté garlic and shallots until slightly caramelized. Add the broccoli, lemon juice and zest, red pepper flakes, and salt. Cook for 3-4 minutes or until the broccoli turns a brilliant green and remains firm to the touch. Add your cooked pasta to the skillet with the broccoli mixture, and toss in the toasted walnuts and breadcrumbs.

Plate the pasta; sprinkle with a healthy dose of grated Grana Padano cheese and some fresh parsley. Finish it off with a drizzle of good extra virgin olive oil.
Makes 4 servings.