Broccoli Pesto Pasta
Ingredients
- 3 cups fresh broccoli florets
- ¾ cup packed fresh basil leaves
- 2 cloves garlic , smashed
- 1 teaspoon grated lemon zest
- 1 cup water-packed quartered artichoke hearts , patted dry and divided
- ¾ cup grated Parmigiano-Reggiano cheese , divided
- ¼ cup pine nuts , toasted and divided
- ¾ teaspoon salt , divided
- 8 tablespoons extra-virgin olive oil plus ¼ cup, divided
- 8 ounces whole-wheat spaghetti
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