Dig into a gorgeous green bowl of pasta. Smashing broccoli is a fresh way to reimagine pesto, and toasted pistachios and grassy olive oil enrich the flavor.
Allergen Note: Contains milk, eggs, tree nuts, wheat.
Bring 2 pots full of salted water to a boil. Set the pasta by the stove, but don’t add it yet (it cooks quickly).
Meanwhile, cut the broccoli into florets. Trim away the tough skin from the stem, and roughly chop the stem. Chop the pistachios. Crumble ⅔ cup of the ricotta salata.
Add the broccoli to one pot of boiling water and blanch until very tender, 7 to 8 minutes. Using a slotted spoon, transfer to a large bowl. Add the pesto and stir, mashing gently to create a rugged sauce.
Add the pasta to the second pot and cook until al dente, 4 to 5 minutes or according to package instructions. Drain the pasta and add it to the bowl with the broccoli. Add the ricotta salata and stir until coated, 1 to 2 minutes. Season with salt and pepper to taste.
Heap the pesto pasta into bowls. Squeeze generously with lemon, sprinkle with pistachios and chile flakes, if using, and serve warm.