Cook florets and stalks in boiling water 2 minutes or until crisp-tender; drain.
Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 8 minutes or until golden. Add garlic; sauté 1 minute. Stir in florets, stalks, olives, nuts, marjoram, salt, and pepper; cook 2 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.