Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

Ingredients

• 1/4 cup shelled raw pistachios
• Zest of 1 lemon
• 2 cloves garlic, minced
• 3 tablespoons finely chopped parsley
• 1 1/2 pounds broccoli, stems removed
• 3 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1/2 a lemon
• 1 pound penne

Directions

1. Heat the oven to 425 degrees F. Scatter the pistachios across a baking sheet and toast them in the oven until they smell nutty and are just starting to color. Let them cool, chop them coarsely, and put them in a small bowl. Stir in the lemon zest, garlic, and parsley.
2. At the same time, coat the broccoli with 2 tablespoons of olive oil, plus salt and pepper, then arrange it in one even layer on a large baking sheet. Roast for 20-25 minutes, until the edges are lightly browned and starting to crisp. Take it out of the oven and, while it is still piping hot, add the lemon juice over the top.
3. While the broccoli roasts, set a large pot of salted water over high heat and bring it to a boil. Cook the penne until al dente, then drain it, saving 1 cup of the cooking water.
4. Put the pasta back in the pot. Add the broccoli, most of the pistachio gremolata, and the remaining olive oil. Toss everything together well, splashing in the reserved pasta water as needed until a thick, clingy sauce forms. Add salt and pepper to taste, spoon into bowls, and finish with the rest of the gremolata.