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Broccoli-Walnut Pesto Pasta
  • Kosher salt
  • 4 cups broccoli florets (10 ounces from 2 crowns)
  • 1 pound cut pasta, such as medium shells
  • 1 large garlic clove, smashed
  • 2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
  • Black pepper
  • ½ cup extra-virgin olive oil, plus more for serving
  • 1 lemon, zested and juiced
  • Parmigiano-Reggiano, for serving
  • ½ cup walnuts, chopped
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