Broccoli Pesto Pasta

Recipe adapted from: Bon Appetit.


1 head of broccoli
kosher salt
6 ounces orecchiette or other short pasta
1/2 cup grated Parmesan
3 tablespoons olive oil
2 teaspoons fresh lemon juice
freshly ground black pepper
1/4 cup almonds


Separate the broccoli stalk from the florets and finely chop the florets. Trim the woody end of the stalk, then peel and finely chop. Cook the stalk in a large pot of boiling, salted water until bright green (about 3 minutes). Using a slotted spoon, transfer the stalk to a large bowl of ice water. Add the florets and cook until crisp-tender (about 3 minutes). Using a slotted spoon, transfer the broccoli to the ice water, and then drain both the stalks and florets on paper towels. Add the pasta to the same pot of boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.

While the pasta cooks, transfer the broccoli (reserve a handful of florets) to a food processor. Add the parmesan, oil, lemon juice, and almonds. Season with salt and pepper, and then process until smooth. Toss the pasta with the broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in the reserved broccoli florets and season with more salt and pepper if needed.