1-Boil salted water in a medium pot and cook the 8 ounces of whole grain shaped pasta according to package instructions; then let the pasta cool.

2-In a food processor, combine the 4 to 5 cups of cooked and cooled broccoli florets, zest and juice of half a medium lemon, 1/4 cup fresh basil leaves, 1/4 cup fresh Parmesan cheese, 1/4 cup nuts, 3 to 4 cloves garlic, 1/2 to 1 teaspoon coarse salt, and 1/4 teaspoon ground black pepper.

3-Process on low speed, gradually adding 1/2 cup olive oil through the feed tube until the pesto reaches the desired consistency. Scrape the bowl sides as needed.

4-Taste and adjust seasoning if required, then refrigerate the pesto until ready to use (it can be prepared ahead while the pasta cools).

5-Toss the broccoli pesto with the cooled pasta until fully combined. Transfer to a serving bowl and top with fresh basil and Parmesan.

6-Serve immediately or store in an airtight container in the refrigerator for up to 3 to 4 days.