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Ingredients
  • 1 Tbsp., plus 1 ¼ tsp. kosher salt, divided
  • 6 cups small fresh broccoli florets (16 oz.)
  • 1 (16-oz.) pkg. orecchiette pasta
  • 2 cups lightly packed fresh basil leaves (from 2 [2-oz.] pkg.), coarsely chopped, plus more for garnish
  • 2 ½ oz. Parmesan cheese, finely shredded (about 1 cup), plus shaved Parmesan cheese for garnish
  • ½ cup extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 garlic cloves, coarsely chopped (1 Tbsp.)
  • ½ cup toasted walnuts, chopped and divided
  • Black pepper
Steps
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