1 bunch broccolini, trimmed and cut into 2-inch pieces
1. Add all pesto ingredients to a food processor and process to a coarse paste. Adjust the consistency if necessary, with a splash of water; season to taste and refrigerate until needed. 2. Cook the spaghetti al dente, following the packet’s instructions. 3. Meanwhile, heat the olive oil in a large skillet over medium heat, add shallots, garlic, and broccolini, and cook, adding aa little water, if necessary, until the broccolini are crisp-tender. Do not overcook. 4. Add the spaghetti and pesto to the skillet and toss together until the spaghetti are coated. Serve immediately.