Pasta with Broccoli Pesto

Pasta with Broccoli Pesto

• 300g pasta (farfalle, rigatoni)

For the Pesto

• 250g broccoli
• 50g Parmesan (grated)
• 40g Pecorino (grated)
• 20g pine nuts (or walnuts)
• 1 clove garlic
• 4–5 tablespoons olive oil
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• basil leaves (30-50g)
• a few drops of lemon for extra flavor (optional)

1. Boil the broccoli in salted water for 5–7 minutes and then remove it. In the same water, boil the pasta (for better flavor) and drain it, reserving a little of the cooking water. Return the pasta to the pot.
2. Blend all the pesto ingredients in a food processor. Add it to the pasta and, if needed, add a little of the reserved cooking water. Cook for a short while and serve.
3. Place the pasta on a nice plate and top with Parmesan, olive oil, and plenty of freshly ground pepper.