I had some fresh fettuccine in the freezer, and a head of broccoli in the fridge, so I combined the two ingredients to make this dish. I chopped the broccoli into 1 inch florets, and sauteed it in a little olive oil. Once the broccoli was cooked through, I added a splash of chicken broth, about 2 teaspoons of walnut oil, the juice and zest from half of a lemon, salt, pepper, chopped toasted walnuts and parmigiano reggiano. I tossed the broccoli mixture with about 2 cups of cooked pasta. Dried pasta would also work in this dish.