1 pound thin spaghetti
1/2 cup chopped walnuts
1/4 cup butter or margarine
2 tbsp. olive oil
1 pint cherry tomatoes
1 clove minced garlic
1/2 tsp. salt
pinch red pepper flakes
1 tsp. leaf basil, crushed
1 medium size bunch broccoli, in 1 inch pieces
1/2 to 1 cup chichen broth
1/2 cup parmesan cheese
1/4 cup chopped fresh parsley

Start cooking spaghetti. Toast walnuts 5 minutes at 350 degrees. Melt 2 tbsp. of the butter with the oil over medium heat in skillet. Add tomatoes and cook, stirring often until tender. Stir in garlic, salt, pepper and basil. Cook 2 minutes longer. Remove from heat, cover and keep warm. Add broccoli to pata during last 5 minutes cooking time. Drain. Melt remaining butter in pasta kettle and return pasta and broccoli to kettle. Toss to coat with butter. Add tomatoes, 1/2 cup of broth, cheese and parsley; toss to blend; add more broth if mixture seems dry. Sprinkle walnuts and more parmesan cheese on the pasta.