Roasted Broccoli Pesto Pasta
Ingredients
- 1 1⅓-lb. head broccoli
- 2 cloves garlic, smashed
- 3 tablespoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 8 ounces whole-grain pasta (such as brown rice, kamut, or whole-wheat)
- ¼ cup raw almonds
- 2 tablespoons grated pecorino Romano cheese, plus more for serving (optional)
- 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
- 3 cups packed baby arugula, divided
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