Broccoli Pesto

 

1 bunch broccoli, cut into 1-inch pieces (about 4 cups) 

1 box of pasta, such as fusilli

5 teaspoons extra-virgin olive oil

1/4 cup grated parmesan or romano cheese

1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 small garlic clove
roasted or sun-dried tomatoes

In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor.
Return water to a boil and cook pasta according to package instructions.
Reserve 2 cups pasta water; drain pasta and return to pot.

To food processor, add oil, grated cheese, lemon zest and juice and garlic.
Puree until smooth, about 2 minutes, scraping down side as needed.
Transfer pesto to pot with pasta.
Stir to coat, adding enough reserved pasta water to make a creamy sauce.
Top with tomatoes and grated cheese.