Broccoli and Pistachio Pasta with Basil Oil

This simply delicious dish is elevated by a verdant basil oil, rich pistachios and real Parmigiano Reggiano cheese for a bright green pasta studded with fresh broccoli. The savory basil oil is brightened by fresh lemon juice for a balanced dish, perfect as a side to roasted chicken or seared fish. Master the basics of this recipe, then make it your own by adding in other fresh herbs, toasted nuts or green veggies.

Salt

1 pound pasta, such as rigatoni or cavatappi

1 head broccoli, cut into florets

1/2 cup toasted pistachios, chopped

Shaved Parmigiano Reggiano cheese

6 ounces fresh basil leaves, plus extra for garnish

1/3 cup extra virgin olive oil

2 garlic cloves, grated

1 lemon, juiced

Freshly ground black pepper

Fill a Sauteuse or small Dutch Oven with 8 cups water and add 1 tablespoon salt. Bring salted water to a boil over medium-high heat. Reduce heat to low, add the pasta and cook for 8 minutes. Add the broccoli florets to the water and cook 2 minutes longer. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water and set aside.

While the pasta is cooking, place the basil, olive oil, garlic and lemon juice in a food processor. Pulse the mixture until it is a rough paste. Season to taste with salt and pepper.

Place the drained pasta and broccoli back into the Sauteuse along with the pistachios. Add the basil oil to the pot and toss to combine. Season to taste with additional salt and pepper if needed. Garnish the pasta with fresh basil leaves and shaved Parmigiano Reggiano.