Pasta & Broccoli Basil Pesto

Step 1: Broccoli ... I like to use mostly the florettes for the pesto; however, save those stems; they are great as broccoli slaw; or in a soup.

Step 2: First you need to blanch the broccoli. Bring a pot of salted water up to a boil; then, cook the broccoli for 1-2 minutes, until crisp but tender. Then, transfer to a bowl of ice water - just for a minute or two to cool. This also helps retain the bright green color. Transfer to a plate lined with a paper towel to drain and dry.

Step 3: Pesto ... Add all the ingredients, but just a pinch of salt to the food processor; and pulse until combined. Taste and reseason with salt and pepper if necessary. Pulse a couple more times until you get a smooth texture.

Step 4: Pasta ... Cook the pasta according to package directions in plenty of salted water. Drain, reserving some of the pasta water; and, return the pasta to the pot. Remember, fresh pasta is very quick cooking; and, I really think it is best in this dish - however, it is not necessary.

Step 5: Finish and Serve ... Add the pesto, sun dried tomatoes, scallions, and lemon zest to the cooked pasta; and toss until combined. Serve in a large bowl or on a platter; and, garnish with plenty of cheese shavings and fresh basil. Finally, squeeze the remaining lemon half over the top. It's healthy, flavorful; and, makes a great 'Meatless Monday' dinner. It also makes a great side dish as well. ENJOY!