This nut-free pesto trades traditional pine nuts and Parmesan for broccoli and nutty-tasting pecorino Romano. Anchovy fillets add meatiness, but you can skip them if you like.
Serves 4 (serving size: about 1 1/2 cups)
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.