INGREDIENTS
1 serving
salt and pepper
1 lb
rigatoni pasta
3 tbsp
butter
1 large
onion
2 large cloves
garlic
1/2 cup
wine
1 cup
vegetable stock
1 head
romanesco broccoli
1 tsp
lemon peel
2 sprigs
rosemary
1/2 tsp
pepper
2/3 cup
pecorino-romano cheese
1/2 cup
walnuts