MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broccoli-Walnut Pesto Pasta
 Categories: Pasta, Vegetables, Nuts, Herbs, Citrus
      Yield: 4 Servings

           Salt
      4 c  Broccoli florets
      1 lb Cut pasta
      1 cl Garlic; smashed
      2 c  Fresh mint leaves; packed
           Black pepper
    1/2 c  Extra-virgin olive oil;
           - more for serving
      1    Lemon; zested, juiced
           Parmigiano-Reggiano;
           - for serving
    1/2 c  Walnuts; chopped

  Bring a large saucepan of water to a boil over high heat. Add
  1/4 cup salt, then add the broccoli. Cook, stirring occasionally,
  until bright green and just tender, about 5 minutes. Use a spider
  or slotted spoon to transfer to a food processor; keep the water
  boiling.

  Drop the pasta into the boiling water and cook according to the
  package's directions for al dente. Reserve 1/2 cup pasta cooking
  water.

  Meanwhile, add the garlic to the broccoli and pulse, scraping the
  bowl occasionally, until smooth. Add the mint, 1 ts salt, and
  1/2 ts pepper. Pulse until smooth, then add the oil with the
  machine running.

  Drain the pasta well and transfer to a large bowl. Stir in the
  pesto. Add 2 tb lemon juice and 1/2 ts each salt and pepper and
  toss until the pasta is evenly coated. If the mixture seems thick,
  fold in the reserved pasta water, 1 tb at a time. The mixture will
  thicken as it cools, so you want it to be saucy. Season to taste
  with salt and pepper.

  Divide among serving dishes and top with lemon zest, then grate
  cheese over. Sprinkle with the walnuts, grind more black pepper on
  top, then drizzle with olive oil.

  Serve hot, warm or room temperature.

  Tip: The pasta with the pesto will keep in the refrigerator for up
  to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper,
  and oil right before serving. Note that the pesto will oxidize
  after a day and darken into a khaki green. If packing for lunch,
  put the pasta in an airtight container and scatter the garnishes on
  top. If you want to keep the walnuts extra crunchy, you can keep
  them separate and sprinkling them on right before eating.

  Recipe by Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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