This is another recipe from Cooks Illustrated. It is fairly simple, but has a lot of well balanced flavors. I used Romano cheese instead of Manchego and it was perfect. The original recipe says that this dish is best with short molded pasta, such as fusilli, campanelle, or orecchiette. I used campanelle.
Pasta with Roasted Broccoli, Garlic and Almonds
2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 pounds broccoli
Table salt and ground black pepper
1/4 teaspoon sugar
1 pound pasta
1/4 teaspoon red pepper flakes
2-3 teaspoons juice from 1 lemon
1/4 cup chopped fresh basil leaves
2 ounces Manchego cheese, grated (about 1 cup)
1/4 cup slivered almonds, toasted
Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic heads, cut-side up, in center of foil. Drizzle ½ teaspoon oil over each head and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.
While garlic is roasting, prepare broccoli. Cut broccoli at juncture of crowns and stems; remove outer peel from stems. Cut stems into 2- to 3-inch lengths and each length into ½-inch-thick pieces. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Place broccoli in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste, and sugar.
Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until broccoli is well browned and tender, 10 to 15 minutes.
While broccoli roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped broccoli to pasta; stir in garlic sauce, ¼ cup cooking water, basil, and ½ cup cheese. Adjust consistency with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted almonds.