Broccolini and Walnut Pesto Pasta

• servings: 4 servings

Ingredients

12 oz. cavatappi or other small tube pasta

Kosher salt

1½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces

3 oz. Parmesan, cut into 1" cubes; plus more finely grated for serving (optional)

2 garlic cloves

8 oil-packed anchovies

6 cups basil leaves (from about 3 bunches)

½ cup raw walnuts

¾ cup extra-virgin olive oil

Directions

Cook 12 oz. cavatappi or other small tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using a slotted spoon, transfer pasta to a colander.

Cook 1½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces, in same pot of boiling water until crisp-tender, about 2 minutes; drain in colander with pasta.

Meanwhile, pulse 3 oz. Parmesan, cut into 1" cubes, and 2 garlic cloves in a food processor or blender until finely ground, about 1 minute. Add 8 oil-packed anchovies, 6 cups basil leaves (from about 3 bunches), and ½ cup raw walnuts and, with the motor running, pour in ¾ cup extra-virgin olive oil in a slow, steady stream; process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Season with salt.

Scrape pesto into a large bowl; add drained pasta and broccolini. Using slotted spoon or tongs, toss pasta vigorously, until well coated and glossy.

Transfer pasta to a platter and top with some finely grated Parmesan if desired.