Pasta with Pistachios, Meyer Lemon and Broccoli

Nutty Love Pistachio pesto captures our heart Legend has it that lovers used to meet under pistachio trees and listen for shells cracking, which signaled everlasting happiness. We don't have a pistachio tree handy, but we do have Jeff Cerciello's immensely gratifying pistachio-pesto pasta. In Santa Monica at Farmshop's newly launched artisan market, Cerciello replaces the oft-used basil-pine-nut version with an arresting combination of fresh parsley, mint, garlic, Meyer-lemon zest and red pepper flakes. Toasted pistachios and tender broccoli florets provide soulful heft in a recipe that's become our newest Italian-inspired crush.

Pasta with Pistachios, Meyer Lemon and Broccoli Recipe adapted from Jeff Cerciello, the artisan market at Farmshop, Santa Monica, CA

Yield: 6 servings INGREDIENTS 1 cup shelled pistachios 1 tablespoon kosher salt plus extra for pasta water 1½ pounds medium tube-shaped pasta (such as maccheroni or penne) 1 large head broccoli, stems trimmed 2 garlic cloves Juice and zest of 1 Meyer lemon (or zest of 1 regular lemon with 3 tablespoons lemon juice and 1 tablespoon orange juice) 1 teaspoon red pepper flakes 1 cup flat-leaf parsley leaves ½ cup mint leaves 1½ cups extra-virgin olive oil ½ cup finely grated Pepato or Pecorino Romano cheese 2 tablespoons finely chopped chives Sea salt Fennel pollen (optional) DIRECTIONS 1. Preheat the oven to 350°. On a rimmed baking sheet, toast the pistachios until fragrant and lightly toasted, 5 to 6 minutes. Transfer to a large plate and cool, then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside 2. Meanwhile, bring a large pot of water to a boil. Add some kosher salt and the pasta and cook until almost al dente, about 8 minutes. When the pasta is almost finished, add the broccoli to the pot and cook for 2 minutes more or until the pasta is al dente and the broccoli is tender. Reserve 1 cup of the pasta water and drain the pasta and broccoli through a large colander. 3. In the same food processor, combine the garlic, lemon zest, red pepper flakes and kosher salt and grind into a fine paste. Add the parsley and mint and pulse to make a rough paste. With the motor running, slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios. 4. Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes. 5. In a large bowl, combine the pasta, broccoli and pesto. Stir in the lemon juice and set aside for 5 minutes. To serve, divide the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen, if using.