-
1
Bring a medium-sized pot of water to a boil. Add salt, then add broccolini. Boil until stalks just give a bit to the tip of a paring knife (about 3 minutes). Drain.
-
2
Throw hot broccolini into the bowl of the food processor with the parsley, arugula, almonds, walnuts, lemon juice and zest, vinegar, anchovies, garlic, Parmesan, and goat cheese. Start by adding only 1/2 cup of the olive oil. Blend the heck out of it (15 seconds or so). Scrape down the sides. Blend again for a few seconds. Taste.
-
3
You will probably need to add quite a bit more olive oil and a few pinches of kosher salt. Maybe some more lemon juice. Take your time. Add a little bit at a time until you're happy with the flavor and consistency. Sometimes it helps to smear some on bread. Another thing I do is step away for 10 minutes, blend again, taste, and go back to adjusting. Or ask a husband or a child or a friend to taste it for you. People are very opinionated about pesto. But they can be quite helpful.
-
4
Store in the fridge for a week with a thin layer of of olive oil on top. Or freeze for a few months.
-
5
Bring a large pot of water to a boil. Add salt, then add pasta.
-
6
While pasta is cooking, place pesto, creme fraiche, parsley, and lemon zest in the bottom of a large serving bowl. Whisk together. Set aside.
-
7
When the pasta is almost done, use a measuring cup to scoop out about a cup of the pasta water. Then toss the broccolini florets in with the pasta to cook for the final minute or so.
-
8
When the pasta is al dente, drain and immediately pour pasta and broccolini over the pesto mixture in the reserved serving bowl. Add a splash of pasta water. Toss. Using a vegetable peeler, rain down some wisps of parmesan. Serve immediately. Have pasta water, olive oil, crunchy salt, and additional Parmesan on the table.
