½ teaspoon table salt, plus salt for cooking broccoli and pasta

12 ounces broccoli, florets cut into I-inch pieces, stalks peeled

and sliced ¼ inch thick

1 pound spaghettini or spaghetti

1 ripe avocado, halved and pitted

1 cup fresh basil leaves

½ cup shelled pistachios or walnuts, toasted and chopped,

divided

3 anchovy fillets, rinsed

2 teaspoons toasted fennel seeds

1 teaspoon grated lemon zest plus 1 tablespoon juice

1 garlic clove, minced

¼ cup extra-virgin olive oil, plus extra for drizzling

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and broccoli

   stalks and cook for I minute. Add florets and cook until stalks and florets

   are tender, 2 to 3 minutes longer. Using slotted spoon, transfer broccoli to

   colander set over bowl (do not discard boiling water). Let broccoli drain and

   cool slightly, about 5 minutes, then pat dry with paper towels; set aside.

2. Add pasta to reserved boiling water and cook, stirring often, until al dente.

   Reserve I cup cooking water, then drain pasta and return it to pot.

3. Process I cup cooled broccoli, ½ cup pasta cooking water, avocado, basil,

   ¼ cup pistachios, anchovies, fennel seeds, lemon zest and juice, garlic, and

   salt in food processor until smooth, about 30 seconds, scraping down sides of

   bowl as needed. With processor running, slowly add oil until incorporated,

   about 15 seconds.

4. Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting

consistency with remaining reserved cooking water as needed. Stir in

remaining cooked broccoli and season with salt and pepper to taste. Sprinkle

with remaining ¼ cup pistachios and drizzle with extra oil. Serve.