Broccoli Pesto Pasta

Ingredients  

1 head of broccoli (about 8 oz.)

Kosher salt 6 ounces short pasta

½ cup grated Parmesan

½ cup (packed) fresh basil leaves

3 tablespoons olive oil

2 teaspoons fresh lemon juice

Freshly ground black pepper

 

Preparation

  • Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
  • Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
  • While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
  • Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.