Broccoli Pesto Pasta

Ingredients

• 4 cups broccoli florets (10 ounces from 2 crowns)
• 1 lb Sunrise Mill Fusilli pasta
• 1 large garlic clove, smashed
• 2 packed cups fresh mint and parsley
• Black pepper
• ½ cup olive oil, plus more for serving
• 1 lemon, zested and juiced
• Parmigiano-Reggiano, for serving
• ½ cup walnuts, chopped

Directions

1. Bring a large saucepan of water to a boil. Add 1/4 cup salt and broccoli florets. Cook until the broccoli is bright green and tender, about 5 minutes. Using a slotted spoon, transfer cooked florets to a food processor or blender.
2. Add pasta to the boiling broccoli water and cook to package directions. Reserve 1/2 cup pasta water.
3. Add garlic to broccoli and pulse until smooth. Add herbs, 1 tsp salt and pepper. Pulse until smooth then add olive oil and blend.
4. Drain the pasta and transfer to a large bowl. Coat pasta with broccoli pesto. Mix in 2 Tbsp Lemon juice and more salt and pepper. If the mixture is thick add pasta water.
5. Serve with parmesan, walnuts, lemon zest and black pepper.