1-Getting started with this Broccoli Pesto Pasta Salad is as easy as boiling water, and the whole process fits into about 20 minutes of prep time. Begin by cooking 8 ounces of whole grain shaped pasta in salted boiling water according to the package directions, then drain and let it cool for a refreshing texture.

2-While the pasta cooks, prepare the broccoli by steaming 4 to 5 cups of florets until they’re tender but still vibrant, which takes about 5 minutes, and let them cool as well.

3-Next, make the pesto by adding the cooled broccoli florets, zest and juice of half a medium lemon, a quarter cup of fresh basil leaves, a quarter cup of fresh Parmesan cheese, a quarter cup of nuts, 3 to 4 cloves of peeled garlic, half to 1 teaspoon of coarse salt, and a quarter teaspoon of ground black pepper into a food processor. Slowly drizzle in half a cup of olive oil while blending until the mixture is smooth, then taste and adjust the seasoning if needed before refrigerating it briefly.

4-Finally, toss the pesto with the cooled pasta in a large bowl, transfer it to a serving dish, and garnish with extra fresh basil and Parmesan cheese for a pop of flavor.