Broccoli Linguine

1 lb. Italian linguine
1/3 c. olive oil
4 cloves garlic, mashed or minced fine
1 large bunch broccoli, finely chopped, including 1-2 inches of stems
3-4 oz. grated Romano or Parmesan cheese
¾ c. walnuts
½ c. sliced pitted black olives
salt and pepper to taste

Cook linguine according to package directions until al dente, tender but not mushy; drain. Heat olive oil in large skillet and saute garlic until golden. Add chopped broccoli, walnuts, and olives; cook and stir over moderated heat until very hot. Season to taste. Pour over linguine. Sprinkle grated cheese on top and serve immediately.