Start by cooking the broccoli florets in a large pot of lightly salted boiling water for about 5 minutes, just until tender. You want them vibrant green and slightly soft but not mushy.
Using a slotted spoon, carefully transfer the broccoli from the boiling water into a bowl filled with cold water and ice. This method helps retain their brilliant color and stops the cooking process. Let them sit for a minute before draining.
Next, add your short pasta to the same pot of boiling water and cook until al dente, which should take about 10 minutes for paccheri. Stir occasionally to keep it from sticking.
While the pasta is cooking, prepare your pesto. In a food processor, combine the drained broccoli florets, a handful of basil leaves, toasted pine nuts, garlic, lemon juice, and lemon zest. Pulse until you achieve a crumbly consistency.
Then, with the food processor running on low speed, slowly pour in the extra-virgin olive oil. Continue mixing until your pesto reaches a creamy texture, scraping down the sides as needed.
To adjust the consistency, add about 60ml of the pasta cooking water to the pesto and blend again. This step ensures your pesto is smooth and easy to mix with the pasta.
Once the pasta is al dente, drain it and return it to the pot. Stir in the freshly made broccoli pesto, ensuring every piece of pasta is coated in that delicious mixture.
To serve, divide the Vegan Broccoli Pesto Pasta among 4 plates. Top each serving with extra pine nuts, a sprinkle of lemon zest, a few basil leaves, and a generous dash of freshly cracked black pepper.
Enjoy this fresh and vibrant dish immediately while it’s warm!
