Orecchiette With Broccoli and Toasted Hazelnuts Recipe

Ingredients (10)

• 1/4 cup (60 ml) extra-virgin olive oil
• 1 1/2 pounds (680 g) broccoli (about 2 large heads), florets cut into roughly 1-inch pieces, thick stems reserved for another use
• Kosher salt
• 2 medium cloves garlic, minced
• Pinch red pepper flakes
• 1 cup (237 ml) heavy cream
• 1/2 teaspoon turmeric powder
• 1 pound (454 g) orecchiette pasta
• 1/2 cup finely grated Parmigiano-Reggiano (1 ounce; 28 g), plus more for serving
• 1/2 cup toasted blanched hazelnuts (2 1/2 ounces; 70 g), coarsely chopped