Broccoli and blue cheese salad

Indulge in the creamy goodness of blue cheese with the freshness of broccoli in this delectable salad. Perfect for a savory and satisfying meal.

Ingredients:

• 1 1⅓-lb. head broccoli
• 2 cloves garlic, smashed
• 3 tablespoons olive oil, divided
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 230g whole-grain pasta (such as brown rice, kamut, or whole-wheat)
• ¼ cup raw almonds
• 2 tablespoons grated pecorino Romano cheese, plus more for serving (optional)
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 3 cups packed baby arugula, divided

Instructions:

1. Preheat your oven to 400°F. Remove the stalk from the broccoli head, peel it, and slice it thinly. Divide the crown into small florets and mix them with the stalk, garlic, 1 tablespoon of oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper on a baking sheet with raised edges. Roast the mixture until it gets slightly charred, stirring halfway through the process, which should take about 20 minutes.
2. While the vegetables are roasting, start by boiling a large pot of water with a generous amount of salt. Cook the pasta following the instructions on the package. Once it's done, drain the pasta but keep 1 cup of the pasta water aside.
3. Take 1 cup of the roasted broccoli florets and place them in a large bowl. Put the remaining florets in a food processor. Add the reserved pasta water, almonds, cheese, lemon zest, lemon juice, 1 cup of arugula, and the remaining 2 tablespoons of oil, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Blend the ingredients until you have a smooth pesto, which should take about 1 minute.
4. Combine the cooked pasta with the reserved florets in a bowl. Mix in the pesto and add the remaining 2 cups of arugula. If you like, sprinkle some more cheese on top before serving.

Summary:

• Calories: 882 kcal
• Fat: 63 g
• Protein: 42 g
• Carbs: 57 g
• Potassium: 2526 mg
• Magnesium: 252 mg