Charred broccoli florets add a crunchy bite to this creamy weeknight pasta.

Ingredients

• 4 cups fresh broccoli florets (from 1 head), cut into 1/2-inch pieces
• 1/2 cup torn (about 1/2-inch pieces) day-old sourdough bread
• 1/2 cup chopped yellow onion
• 3 tablespoons finely chopped garlic (about 9 garlic cloves)
• 2 tablespoons canola oil or grapeseed oil
• 3/4 teaspoon coarsely ground black or green peppercorns
• 1 teaspoon kosher salt, divided
• 2 tablespoons grated lemon zest (from 2 lemons), divided
• 8 ounces uncooked farfalle pasta (about 2 cups)
• 1 cup whole milk
• 1 tablespoon unsalted butter
• shaved parmesan cheese, for garnish (optional)

Directions

1. Preheat oven to 400°F. Stir together broccoli, bread, onion, garlic, oil, peppercorns, and 1/2 teaspoon salt in a large bowl until ingredients are evenly coated with oil. Spread broccoli mixture evenly on a parchment paper–lined baking sheet. Roast in preheated oven until lightly charred, 25 to 30 minutes. Transfer broccoli mixture to a cutting board, and finely chop mixture into 1/8- to 1/4-inch crumbs. Place 1 1/4 cups broccoli crumbles in a bowl; stir in 1 tablespoon lemon zest, and set aside. Place remaining crumbles (about 1/4 cup) in a small dish.
2. Meanwhile, bring a large saucepan of salted water to a boil over high. Cook pasta according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Set aside.
3. Stir together milk, remaining 1/4 cup broccoli crumbles, and remaining 1/2 teaspoon salt in a medium skillet; cook over medium until milk starts to simmer around edges, about 5 minutes. Remove from heat, and pour mixture into a blender. Secure blender lid. Remove center piece to vent steam, and drape a towel over top to catch any splatters. Process until a smooth, creamy sauce forms, 30 to 45 seconds. Return sauce to skillet.
4. Add pasta and reserved cooking liquid to skillet; stir to coat with sauce. Simmer over medium, stirring and shaking skillet occasionally, until sauce reduces and coats pasta, 2 to 3 minutes. Remove from heat; add butter and remaining 1 tablespoon lemon zest. Swirl skillet until butter emulsifies into sauce, about 30 seconds. Divide pasta among 4 bowls; top evenly with reserved broccoli crumbles and shaved Parmesan, if desired.