Broccoli Pesto Pasta

Again, we had some broccoli we had to use before it went bad. I found this recipe in the VT magazine, and it was nice and easy. We used almonds instead of pine nuts because that's what we had. It was very complementary.
I can't find this recipe online yet, so I'll give general instructions below.


What you'll need:
Broccoli crowns, florets separated
Spaghetti
Nuts, roasted
Parmesan or Romano, shredded
3 T Olive oil, divided
1/4 c lemon juice
6 cloves garlic
Salt

How it goes:
Spread the broccoli on a cookie sheet, sprinkle or spray 2 T or so olive oil and roast for 30 minutes or so.
While it's roasting, make the dressing by combining lemon juice, garlic, 1 T olive oil and salt in a large bowl.
Cook pasta and drain, transfer to large bowl and toss to cover with the dressing.
Coarsely chopped the roasted broccoli and add to the pasta.
Sprinkle cheese and nuts.

Enjoy!