Start by bringing a large pot of salted water to a boil. Add the chopped broccoli and cook for about 3-4 minutes, until vibrant green and tender. Using a slotted spoon, transfer the broccoli to an ice bath to halt the cooking process. Reserve the pot of water for cooking the pasta.
In a food processor, combine the blanched broccoli, fresh basil, grated parmesan cheese, extra virgin olive oil, kosher salt, and crushed red pepper flakes. Blend until smooth, scraping down the sides as necessary. Taste and adjust seasoning, adding more salt or pepper if desired. Set aside.
Bring the reserved water back to a boil. Add your favorite pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a skillet, melt the salted butter over medium heat. Add the thinly sliced shallots and sauté until they are soft and translucent, about 3-4 minutes.
Once the shallots are ready, add the drained pasta to the skillet. Stir in the broccoli pesto along with the zest and juice of one lemon. Gradually add reserved pasta water as needed, stirring until the pasta is well coated and creamy.
If you haven’t already, whip the whole milk ricotta cheese in a food processor until it’s creamy and smooth. This step is optional, but it adds a luxurious texture to the dish.
Serve the pasta warm, topped with a generous dollop of whipped ricotta. Finish with a sprinkle of black pepper and additional grated parmesan if desired. Enjoy this delightful Broccoli Pesto Pasta with Whipped Ricotta!
