3/4lbpastaa curly or corkscrew shape works well for holding the sauce
1head of broccolicut into small florets (at least 2 heaping cups)
1or 2 cloves garlicminced
1 -- 1 1/2cupswhole milk ricotta cheese
1/3cuppestomake it fresh or buy the freshest you can
1/2cupfreshly grated aged Italian cheese
a squeeze of lemon
salt and freshly cracked pepper
Cook the pasta until barely al dente. Drain and set aside.
Microwave the broccoli with a couple of tablespoons of water for 3 minutes, or steam briefly so it is just no longer crunchy, and is bright green.
Drizzle the oil in the same pot you cooked the pasta in. Saute the garlic for a minute and then add the broccoli. Stir and cook just a minute to infuse the garlic flavor.
Put the pasta back in the pan, and add in the ricotta. If you are using store-bought ricotta it will melt down a bit in the hot pan. For a creamier sauce you can add in a little milk, cream, or pasta water to thin the cheese. If you are using fresh ricotta it won't melt, but that's ok.
Take the pan off the heat and add the pesto, salt, pepper, grated cheese and lemon. Mix well and check the seasoning, it takes a fair amount of salt. Top with the toasted pine nuts.
https://theviewfromgreatisland.com/recipes-from-home-pasta-broccoli/ February 4, 2012