Spaghetti with Broccoli Pesto

By nlhartman

A pasta perfect for summer by Top Chef judge, Richard Blais

Ingredients

• 3 T. kosher salt, divided
• 12 oz. uncooked thin spaghetti
• 6 T. extra-virgin olive oil, divided
• 1 1/2 c. shaved broccoli florets(from 2 heads broccoli
• 2 T. minced yellow onion
• 2 garlic cloves, minced
• 1/2 t. crushed red pepper
• 1 c. chopped fresh flat-leaf parsley
• 1/4 c. toasted pine nuts
• 6 fresh basil leaves
• 1 t. lemon zest plus 2 1/2 T. fresh juice(from 1 lemon)
• 1 t. black pepper
• 1 1/2 oz. pecorino Romano cheese, grated

Preparation

Step 1

1. Bring a large pot of water and 2 T. plus 1 t. of the salt to a boil over medium-high heat. Add pasta, and cook according to package directions, until al dente. Drain pasta, reserving 1/2 c. pasta cooking water.
2. Heat a large skillet over medium. Add 2 T. of the oil; swirl to coat. Add shave florets, onion, garlic and red pepper flakes.
3. Cook, stirring until fragrant, about 1 minute. Add parsley, pine nuts and basil leaves; stir to incorporate.
4. Remove skillet from heat. Add drained pasta, and toss to coat.
5. Add lemon zest, juice, pepper, 1/4 c. of the reserved pasta water and remaining 2 t. salt; toss to incorporate.
6. Add remaining 1/4 c. pasta water, 1 tablespoon at a time, as needed to reach desired consistency.
7. Sprinkle with cheese, and drizzle with remaining 4 tablespoons oil.
8. Serve hot.