broccoli pesto pasta

2 large heads of broccoli, cut into florets

2 tablespoons evoo

2 garlic cloves, sliced thin

1 cup pistachios, toasted

1 cup parmigiano cheese, grated

1 teaspoon kosher salt + more to taste

½ cup ricotta cheese

1 pound pasta of choice

In a large, high rimmed pan, add broccoli and enough water to cover, about 2 cups. Turn heat to high and allow the water to come to a boil. Add a lid and reduce to a simmer. Cook until the broccoli is tender, about 10 minutes.

While the broccoli is cooking, boil water for the pasta.

Once the broccoli is tender, grab a colander and drain the remaining water from the broccoli.

Place the empty pan back on medium heat and add 2 tablespoons of evoo. Add the garlic and cook for 1 minute, just until it begins to soften but not brown. Add the broccoli back in and toss with the garlic and oil. Season with salt and pepper. Remove from heat and allow to cool.

In a large food processor, add the pistachios and pulse a few times to crush. Remove a ¼ cup of the pistachios and set aside. Add the cooled broccoli and parmigiano and puree until smooth. Taste and adjust seasoning. Add the ricotta and puree until smooth.

Finish cooking the pasta, save a cup of the cooking water. Place the cooked pasta in the same pan you used to cook the broccoli and add the broccoli pesto and toss. Use the pasta water if needed to loosen the sauce.

Plate the pasta, add the remaining pistachios as garnish and finish with a grating of parmigiano.