Broccoli-Walnut Pesto Pasta

1. Blanch Broccoli

Boil a large pot of generously salted water. Add the broccoli florets and cook until vibrant green and tender, about 5 minutes.

2. Cook Pasta

In the same pot, cook the pasta medium shells until al dente, according to the package instructions. Before draining, save about half a cup of the pasta water for the sauce.

3. Make Pesto

In a food processor, combine blanched broccoli, the smashed garlic clove, fresh mint leaves, salt, and black pepper. Pulse and drizzle in extra-virgin olive oil until a paste forms.

4. Combine Pasta and Pesto

Mix the drained pasta with the broccoli pesto, lemon zest, and lemon juice. Season with salt and black pepper, and adjust the consistency with the reserved pasta water.

5. Serve

Serve the pasta garnished with lemon zest, grated Parmigiano-Reggiano, chopped walnuts, cracked black pepper, and a drizzle of olive oil.