Rigatoni with Broccoli-Lemon Sauce

• servings: 6 servings
• total time: 30 minutes

Ingredients

Kosher salt and ground black pepper

1 pound broccoli crowns, cut into 1-inch pieces

3 medium garlic cloves, peeled

1 tablespoon drained capers

1/4 cup extra-virgin olive oil, plus more to serve

1 pound rigatoni OR ziti pasta

2 ounces pecorino Romano OR Parmesan cheese, finely grated (1 cup), plus more to serve

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

Directions

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove about 2 cups of the water; add 1½ cups to the blender (reserve the remainder), along with the capers. Blend until smooth, then, with the machine running, stream in the oil; set aside.

Add the pasta to the boiling water and cook, stirring, until al dente. Drain and return to the pot. Add the broccoli puree, the cheese and lemon zest and juice; toss to combine, adding reserved water as needed so the pasta is lightly sauced. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional cheese.

Chopped or torn fresh basil OR chopped toasted walnuts OR both