The Pine is Divine in this Summer Pasta
Lemony Broccoli Pesto Pasta
1 pound Rotini Pasta
12 oz. bag frozen broccoli
1/3 cup pine nuts, lightly toasted plus more for garnish
2 small garlic cloves
1 cup grated Parmesan cheese, divided
2 cups fresh basil leaves, no stems
Zest and juice of 2 small lemons
1/2 cup extra virgin olive oil
1/4 tsp. Kosher salt
Freshly cracked black pepper
Bring a large pot of salted water to a boil. Add broccoli and cook until tender, approx. 3-4 mins. Use a slotted spoon to transfer the cooked broccoli to a bowl of ice water. Drain and then dry on paper towel. Set aside. Do not discard water. You will use it to boil the pasta.
To make the pesto add the fresh basil leaves, garlic, pine nuts, 1/2 cup parmesan cheese, juice and zest of lemon, salt, and pepper to food processor. Pulse approx. 5 times until a coarse mixture forms. Turn the food processor on low and slowly add the olive oil in a steady stream. Set aside. Bring the same pot of water from broccoli back to a boil. Add the pasta and cook according to package instructions. Drain the pasta, reserving 1/4 cup of the pasta water.
Return the drained pasta to the pot over medium-low heat. Add remaining 1/2 cup of the Parmesan cheese and the reserved 1/4 cup of pasta water and cook, stirring constantly, until the cheese coats the pasta.
Remove from the heat and add the pesto (I had some pesto left over). Toss to coat evenly. Transfer pasta to large serving bowl. Top with remaining pine nuts.