Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large bowl, toss the romanesco with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 3

Spread the romanesco into a single layer on two sheet pans. Roast for 20-22 minutes until it is brown at the edges. Toss the florets halfway through roasting and rotate the sheet pans in the oven.

Step 4

While the romanesco is roasting, cook the pasta until al dente according the package instructions. Reserve 1/2 cup pasta water and drain in a colander.

Step 5

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium high heat.

Step 6

Sauté the garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper until fragrant, about 30 seconds.

Step 7

Stir the pasta into the lemon-garlic mixture.

Step 8

Then stir in the roasted romanesco, lemon juice, arugula, Pecorino, walnuts and parsley.