Pesto & Broccoli Cavatelli

Preheat oven to 375 F.

Break down the heads of broccoli into florets and peel and slice the stem as well. Toss in a bowl with olive oil, salt, and chili. Spread out onto a sheet tray and place into the oven for 5-7 minutes. Once cooked, remove from the oven and let cool.

In a food processor (or mortar and pestle), combine garlic and nuts. Pulse until finely chopped.

Add the basil, spinach, and salt. Pulse until a thick paste forms.

With the motor running, slowly drizzle in olive oil until the pesto is smooth and creamy.

Transfer to a bowl and fold in the cheese.

Add more salt or cheese to taste, if needed.

Bring a large pot of salted water to a boil and cook your pasta. Before draining, reserve 1 or 2 cups of pasta water.

While the pasta is in the strainer, add half the pasta water and half the pesto back into the pot (off the heat). Stir to combine, then add the pasta and mix well. Gradually add the remaining pesto and pasta water as needed, stirring until everything emulsifies into a silky sauce. You shouldn’t ever cook your pesto—the residual warmth from the pasta and pot should bring it to the perfect temperature.

Fold in the chopped broccoli and adjust seasoning as needed.