Broccoli And Pecorino Pesto Pasta

• 8 ounces uncooked whole-wheat angel hair pasta
• 1 (12-ounce) package microwave-in-bag fresh broccoli florets
• 1/4 cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves
• 2 anchovy fillets, drained
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

pasta, microwave, fresh basil, extravirgin olive oil, lemon rind, lemon juice, kosher salt, red pepper, garlic, anchovy, romano cheese

Taken from www.myrecipes.com/recipe/broccoli-pecorino-pesto-pasta (may not work)