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1
Begin heating a large pot of water.
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2
Trim the very bottoms away from baby broccoli and slice stalks.
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3
Keep sliced stalks and florets separate.
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4
Fill a bowl with cold water.
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5
When the water comes to a boil add salt to taste, drop in broccoli stalks and set the timer for 4 minutes.
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6
After 2 minutes add florets and blanch for 2 minutes.
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7
Using a Chinese skimmer, a strainer or a slotted spoon, transfer all of the baby broccoli to the cold water, then drain.
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8
Set aside in a bowl.
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9
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet or a wide, heavy saucepan and add mushrooms.
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10
Dont stir for 30 seconds to a minute so that mushrooms sear, then stir and cook, stirring often, until they have begun to soften and sweat, about 3 minutes.
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11
Add garlic and red pepper flakes.
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12
Cook, stirring, until fragrant, 30 seconds to a minute, until garlic is fragrant, and add thyme, walnuts and salt and pepper to taste.
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13
Continue to cook until mushrooms are tender, fragrant and juicy, another 3 to 5 minutes.
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14
Stir in broccoli and parsley, add salt and pepper to taste, and cook, stirring, for another minute.
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15
Remove from heat, taste and adjust seasoning.
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16
Keep warm.
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17
Bring water in pot back to a boil and add pasta.
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18
Cook al dente, using timing instructions on the package as a guide but checking pasta a minute before the time indicated is up.
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19
When pasta is ready, use a ladle to transfer 1/4 to 1/2 cup of the pasta cooking water to pan with the broccoli and mushrooms.
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20
Drain pasta and toss at once with broccoli and mushroom mixture and the remaining tablespoon of olive oil.
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21
Serve hot, passing Parmesan at the table.
