INGREDIENTS
1/2 cup
Basil, packed fresh leaves
1 1/2 cups
Broccoli florets, raw stems tender
1 clove
Garlic
1/2
Lemon (1 tablespoon), Juice of small
1/4 cup
Vegetable broth, low-sodium
10 oz
Whole wheat or tri-color fusilli
1
Kosher salt
1/4 tsp
Nutmeg
1/4 tsp
Red pepper flakes
2 tbsp
Olive oil, extra-virgin
1/3 cup
Walnut, halves
3 tbsp
Parmigiano-reggiano