Broccoli Cilantro Pesto Pasta

Ingredients

• 4 cups broccoli florets

• 1 pound pasta, such as penne or rigatoni

• 2 cups cilantro leaves

• 2 cloves garlic cloves, smashed

• 1/4 cup pine nuts, plus more for serving

• 1 cup extra-virgin olive oil

• 1/2 teaspoon sea salt

• 1 cup freshly grated Parmesan, plus more for serving

• 1 Crushed red pepper flakes, for serving, optional

Instructions

1. Bring a large pot of salted water to a boil over high heat.

2. Add 4 cups broccoli florets to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a blender or 6 cup food processor.

3. Return the water to a boil. Add 1 pound pasta, such as penne or rigatoni, and cook until al dente according to the package instructions. Reserve 1 1/4 cup pasta water.

4. Meanwhile, add 2 cups cilantro leaves, 2 garlic cloves, smashed, 1/4 cup pine nuts, plus more for serving, 1 cup extra-virgin olive oil, 1/2 teaspoon sea salt, and 1 cup freshly grated Parmesan, plus more for serving, to the blender or food processor with the broccoli and blend until smooth. Slowly pour in the reserved pasta water a little at a time until a sauce consistency forms, about 1 cup.

5. Drain the noodles. Transfer the sauce back to the pot. Add the pasta to the sauce and toss to coat.

6. Top with Parmesan, pine nuts, and crushed red pepper flakes, for serving, if desired.