This is a light and fresh pasta dish that is great for spring and summer.  

• 14 ounces fettuccine
• 2 cups broccoli florets, steamed
• Lemon Pesto (see below)
• ¼ teaspoon parsley, chopped, fresh
• ¼ teaspoon lemon juice (optional)    

    Lemon Pesto  

• 1 cup basil 
• 1 cup arugula
• ½ cup pine nuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons lemon zest 
• 1 clove garlic, peeled, halved
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper 
• Pinch cayenne pepper

Cook fettuccine in 6 quart pot of lightly salted water al dente, according to package instructions. Do not overcook. Before draining pasta, save one cup of pasta water and set aside water in a small bowl or cup. You will use the pasta water to thin pesto if needed. Steam broccoli for 5 minutes or until tender crisp.  Drain pasta and combine with pesto. Add pasta water to pesto, one tablesoon at a time if mixture seems too dry. Lightly toss broccoli as desired. Add salt and add freshly ground pepper into the pasta and pesto mixture. Sprinkle top with chopped parsley. For more lemon flavor, squeeze fresh lemon juice over top. Place all ingredients in food processor or blender and turn on high while slowly drizzling in oil through the top hole. If pesto seems too dry add a couple of tablespoons of water to thin. Add salt, pepper and cayenne as desired.

Hint:

Remember when using fresh pasta, it cooks very quickly!