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     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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