Shrimp Pasta with Broccoli Pesto

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  16 oz Pasta, Whole Wheat, Dry
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  salt and pepper
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  1 lbs Shrimp
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  0.3 cup Pine Nuts
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  2 cup Broccoli Florets, Frozen
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  4 Garlic(12g)
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  3 tbsp Lemon Juice, Fresh
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  0.5 tsp 1/2 teaspoon salt (or more to taste)
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  0.1 tsp 1/8 teaspoon black pepper
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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Fill a large pot with salted water and bring to a boil over high heat. Add the whole wheat pasta and cook according to package directions until al dente, stirring occasionally—about 8–10 minutes. Reserve 1/2 cup of pasta water before draining; set aside.
2. 2While the pasta cooks, bring a separate large saucepan of water to a boil over high heat. Add the frozen broccoli florets and cook 2–3 minutes over medium-high heat until bright green and tender-crisp. Remove with a slotted spoon and transfer to a food processor fitted with the blade attachment.
3. 3Add the fresh garlic, grated Parmesan, raw pine nuts, fresh lemon juice, salt, and black pepper to the food processor. Pulse until combined, then drizzle in olive oil with the motor running until the pesto is smooth and emulsified. Set the pesto aside.
4. 4Pat the raw shrimp dry and season both sides generously with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Add the shrimp in a single layer and cook 2–3 minutes per side, turning once, until opaque throughout and no longer translucent—internal temperature should reach 145°F.
5. 5Add the cooked pasta to the sauté pan with the shrimp. Pour the broccoli pesto over the pasta and toss until evenly coated, adding reserved pasta water 1–2 tablespoons at a time if needed to loosen the sauce.
6. 6Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating up to 4 days.