Whole-Grain Spaghetti with Herb-Almond Pesto and Broccoli - Restaurant Association of Nova Scotia

Ingredients

• 12 ounces whole-grain spaghetti
• 1 1/4 ounces whole blanched almonds, toasted
• 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving
• 1 garlic clove
• 1 cup fresh flat-leaf parsley
• 1/2 cup packed fresh mint leaves
• 1/4 cup packed fresh tarragon leaves
• 2 teaspoons coarse salt
• 2 tablespoons extra-virgin olive oil
• Vegetable-oil cooking spray
• 2 1/4 pounds broccoli, cut into small florets (about 6 cups)
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons part-skim ricotta cheese