Roasted Broccoli Pesto Pasta
FAST, HEALTHY, AND FULL OF FLAVOR
ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 4
1 1⅓-lb. head broccoli2 cloves garlic, smashed3 Tbsp. olive oil, divided¾ tsp. kosher salt, divided¼ tsp. freshly ground black pepper, divided8 oz. whole-grain pasta(such as brown rice, kamut, or whole-wheat)¼ cup raw almonds2 Tbsp. grated pecorino Romano cheese, plus more for serving (optional)1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)3 cups packed baby arugula, divided
PREHEAT oven to 400°F. Cut stalk from broccoli head; peel and thinly slice into rounds. Cut crown into florets and toss with stalk, garlic, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper on a rimmed baking sheet. Roast until charred in spots, about 20 minutes, stirring halfway through.
MEANWHILE,…