Broccoli Walnut Pesto

Step 1: Broccoli ... I like to cook the broccoli in a large saute pan vs a pot. Add about 3/4-1" water along with the broccoli florettes; and bring to boil; reduce to medium low, and simmer until tender. Once the broccoli is done; drain and transfer to a food processor.

Step 2: Pesto ... Add the following to the food processor with the broccoli - shallot, garlic, lemon juice, walnuts, cheese, 1/4 cup of the chicken broth, basil, red pepper flakes (optional), olive oil, a pinch of both salt and pepper; then, pulse several times until combined. Check for seasoning - you may want to add a bit salt and pepper; or, a bit more chicken broth, if it seems a bit thick.

Step 3: Pasta ... Cook the pasta according to package directions, in plenty of salted water. Once the pasta is done; drain (reserving 1 cup of the pasta water), and return to the pot off the heat.

Step 4: Finish ... Add the pesto to the pasta, and toss to combine. If you like your pasta a bit thinner, add a bit of the pasta water. This is NOT a heavy cream sauce - so, don't expect that. The pasta is lightly dressed with the pesto.

Step 5: Serve and ENJOY! ... Transfer to a serving bowl; top with a few extra walnuts, basil, a drizzle of olive oil; and extra cheese. This makes a nice vegetarian dish; and, a great way to get kids to eat more 'veggies.' This makes a great main or side dish.