Romanesco Broccoli and Rigatoni

INGREDIENTS:
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted

DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.

While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.

In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.