1can (15.5 oz.) cannellini beans, rinsed and drained
salt and pepper to taste
toasted pine nuts, to garnish, optional
Instructions
Bring a large pot of water to a boil over high heat. Salt the water, add broccoli and cook until tender (about 4 minutes). Using a slotted spoon, remove broccoli from water and put into a food processor.
Add pasta to the same boiling water that you took the broccoli out of. Cook according to package directions. Reserve 2 cups of the cooking water when the pasta is done cooking. Drain pasta and return to pan.
While pasta is cooking, add 1/4 cup Parmesan, lemon zest, lemon juice, parsley and garlic to the broccoli in the food processor. Pulse until mixture begins to combine. With processor on, drizzle in olive oil and continue to blend until smooth. Taste and add salt and pepper as needed.
Add pesto and beans to the pot with the pasta, stirring until combined. Add pasta water as needed to thin out the sauce to desired consistency. Cook over medium heat until heated through.
Serve sprinkled with reserved Parmesan and toasted pine nuts, if desired.