Roasted Broccoli and Walnut Orecchiette

1 1/2 cups orecchiette pasta
1 bunch broccoli - cut into florets
1/2 cup unsalted walnuts, roughly chopped
3 tbsp olive oil
2 cloves garlic, chopped
1/4 cup grated parmesan
Salt and pepper

Preheat oven to 400 degrees.

On baking sheet - toss broccoli, walnuts, oil, garlic, 1/2 tsp salt, 1/4 tsp pepper. Roast, tossing once, until broccoli is tender (18-20 min).

Cook pasta; reserve 1/2 cup of cooking water, drain pasta, return to pot.

Toss pasta with broccoli mixture, parmesan cheese and 1/4 cup reserved pasta water (add more if seems dry).

Parmesan Garlic Potatoes

3-4 medium red or 2-3 large Idaho potatoes, chopped into 1" cubes
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
Cooking spray
2 cloves garlic, chopped
3 tablespoons cup olive oil
1/4 cup parmesan cheese
2 tablespoon fresh chopped parsley or 1 teaspoon dried
Preheat oven to 375 degrees.

Toss potatoes with 1 tsp of oil, salt and pepper. Pour onto sheet pan with cooking spray already applied.

Bake at 375 degrees for 25 min, turning once.

Add remaining ingredients except parmesan to medium sauce pan. Heat over medium heat until oil begins to sizzle. Add cooked potatoes and toss to coat for 5-7 min. Toss with cheese and parlsey.  Serve immediately.

Serves 4