- 2 tablespoons Newell Cilantro Lime
- ¼ cup shelled raw pistachios
- 3 tablespoons finely chopped parsley
- 1 1/2 pounds broccoli, stems removed (about 1 pound 2-inch florets)
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 pound penne
Preheat an oven to 425°F. Spread the pistachios on a baking sheet and toast in the oven until just turning brown. Cool, roughly chop, and transfer to a small bowl. Combine with the lemon zest, garlic, and parsley.
Meanwhile, toss the broccoli with Newell Cilantro Lime and 2 tablespoons of olive oil and salt and spread out on a large baking sheet in a single layer. Roast for 20-25 minutes, until lightly brown and beginning to crisp. Remove from the oven.
While the broccoli is cooking, bring a large pot of salted water to boil. Cook the pasta until soft and drain, reserving 1 cup of pasta cooking water.
Return the pasta to the pot and add the broccoli, most of the pistachio gremolata, and the remaining olive oil. Toss well to combine, adding pasta water as needed to create a viscous sauce. Season to taste with salt and divide among bowls. Top with any remaining gremolata.