I just can’t get enough of the Pasta with Roasted Broccoli and Walnuts that I made for the first time last month, with the help of an old issue of Real Simple magazine. For last night’s Meatless Monday dinner, we had a variation of this dish: this time with roasted baby tomatoes, Pecorino cheese (similar to Parmesan, but made from sheep’s milk), and mint pesto. It was divine. Can’t wait to have it again. Give the original recipe a try if you like, or start experimenting with whatever veggies and cheeses you have on hand. When it comes to throwing things into pasta, you can’t go wrong!