Ingredients:
- 1 head of broccoli florets, (about 8 oz.)
- Kosher salt
- 6 ounces orecchiette or other short pasta
- ½ cup grated Parmesan
- ½ cup (packed) fresh basil leaves
- 3 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
Directions:
1. Bring a large pot of water to a boil. Salt water generously. Cook pasta for 6 minutes. Add florets to cooking pasta and cook about 3 minutes. Scoop florets off the top of the boiling water with slotted spoon and drain on a paper towel. Drain the pasta (reserving 1/4 cup cooking water) and set aside.
2. In a food processor, add Parmesan, basil, lemon juice, salt and pepper, and cooked broccoli. Start to purée and pour in olive oil. When all ingredients are blended well add to the pasta with pasta water over low heat. Stir to combine.
3. Serve hot with more Parmesan on top.
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