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 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
1/2 cup chopped walnuts, toasted
Optional: handful of frozen peas - add along with the romanesco
1.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.
2.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.
3.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 a squirt of lemon over the top.
My actual Christmas Tree: