-
1
Bring a large pot of water to a boil.
-
2
Cook pasta until al dente according to package instructions.
-
3
Reserve 1/2 cup cooking liquid; drain pasta.
-
4
Pulse almonds in a food processor until finely ground.
-
5
Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped.
-
6
With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth.
-
7
The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil.
-
8
To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
-
9
Heat a large saute pan over medium-high.
-
10
Add remaining 1 tablespoon oil.
-
11
When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper.
-
12
Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes.
-
13
Add pasta and pesto; toss to coat.
-
14
Divide pasta among six bowls.
-
15
Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly.
-
16
Squeeze lemon wedges over tops, and serve immediately.
-
17
(Per Serving)
-
18
Calories: 345
-
19
Saturated Fat: 1g
-
20
Unsaturated Fat: 7g
-
21
Cholesterol: 3mg
-
22
Carbohydrates: 56g
-
23
Protein: 16g
-
24
Sodium: 448mg
-
25
Fiber: 14g
