| Ingredient | Qty | Unit |
|---|---|---|
| Spaghetti | 1 | count |
| Lemon Juice | 2 | tbsp |
| Olive Oil | 4 | tbsp |
| Pine Nuts | 0.5 | cup |
| Basil | 2 | cup |
| Garlic | 1 | clove |
| Broccolini | 1 | head |
Preheat the oven to 425°F.
Trim the ends of the broccolini and cut into bite-sized pieces. Toss with a drizzle of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15–20 minutes, flipping halfway through, until tender and lightly browned.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and let cool slightly.
Combine the basil, garlic, toasted pine nuts, lemon juice, and olive oil in a food processor. Blend until smooth, adding a splash of water or additional olive oil if needed to reach your desired consistency. Season with salt and black pepper to taste.
Return the drained spaghetti to the pot. Add the pesto and toss to coat, drizzling reserved pasta water a little at a time until the sauce clings to the noodles.
Divide the pesto spaghetti among serving plates and top with the roasted broccolini. Serve immediately.