I love noods. And ricotta. And lemon. And pesto. But a pesto made from broccoli?! That’s whole new bag. This pasta is so light and refreshing, yet filling and is most definitely now in my summertime pasta rotation. Then you top it all off with dobs of whipped ricotta cheese, lemon zest, and crushed red pepper? Say whaaaat?? Try it, you can thank me later.

Recipe by: Half Baked Harvest

MAKES

4-6 servings

Prep Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS

1 large head of broccoli, roughly chopped

1/2 cup fresh basil

1/2 cup parmesan cheese, grated

1/4 cup extra virgin olive oil

kosher salt

1 pinch crushed red pepper flakes

1 pound of your favorite pasta

1 tablespoon salted butter

1 medium shallot, thinly sliced

zest and juice of 1 lemon

black pepper

1 cup whole milk ricotta cheese, whipped in the food processor, if desired

METHOD

• In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth. 

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. 

• Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

• Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Swirl the pasta into the cheese. Enjoy!