Ingredients
1 pound broccoli florets, cut into bite-size pieces (6 cups)
Kosher salt and freshly ground pepper
1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving
1/2 cup packed fresh basil leaves, plus more for serving
1 small clove garlic, coarsely chopped
1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving
1/3 cup ricotta
1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice
1/4 cup extra-virgin olive oil
1 pound short pasta, such as gemelli or fusilli
Preparation
Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.
