1 head of broccoli
6 ounces orecchiette or other short pasta
½ cup grated Parmesan
½ cup (packed) fresh basil leaves
3 tablespoons olive oil
2 teaspoons lemon juice
Salt and Pepper
Separate broccoli stalk from florets and finely chop florets. Tender parts of the stalk can be used too. Cook stalk in a large pot of boiling salted water for about 3 minutes. Add florets and cook about 3 minutes more. Using a slotted spoon, transfer broccoli to a large bowl of ice water, then drain with fine strainer.
Boil the pasta in the same water used to boil the broccoli, cook until al dente. Drain pasta, but save 1 cup of the water.
Transfer broccoli to a food processor (reserve a handful of florets) and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
Toss pasta with broccoli pesto, adding more pasta water as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.