1 ounce pecorino Romano cheese, grated (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
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.
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Very tasty - I love the idea of sneaking extra veggies into pesto! We really couldn't taste the broccoli over the basil and lemon (which I assume was the point here). I subbed anchovy paste for the fillets and added some extra grated cheese to the top. Served with a Caesar salad. Great (almost) Meatless Monday meal!