Broccoli Pesto Pasta

Ingredients

• Pasta (12 ounces (spaghetti, fettuccine, or your choice))
• Salt (to taste (for pasta water and seasoning))
• Black pepper (to taste)
• Olive oil (1/4 cup (extra virgin for best flavor))
• Lemon juice (2 tablespoons (freshly squeezed))
• Parmesan cheese (1/2 cup, grated (plus extra for serving))
• Pine nuts (1/4 cup (toasted for enhanced flavor))
• Garlic cloves (2, minced)
• Fresh basil leaves (2 cups (packed))
• Broccoli florets (2 cups (fresh, chopped into small pieces))

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the pot. Drain both the pasta and broccoli, reserving about 1 cup of the pasta cooking water.
2. In a food processor, combine the cooked broccoli, fresh basil leaves, minced garlic, toasted pine nuts, grated Parmesan cheese, lemon juice, olive oil, salt, and black pepper. Process until smooth and creamy, adding reserved pasta water as needed to reach your desired consistency.
3. Taste the pesto and adjust the seasoning with additional salt, lemon juice, or olive oil as desired.
4. In a large mixing bowl, toss the cooked pasta with the broccoli pesto until well coated. If needed, add more reserved pasta water to loosen the sauce.
5. Serve warm, topped with extra grated Parmesan cheese and a sprinkle of black pepper. Enjoy!