Lemon-Basil Pesto with Farfalle, Broccoli and Feta

We lost my father-in-law to a heart attack yesterday. Curt was truly a one-of-a kind individual and lived a fascinating life (How many people do you know who survived being struck by lightening on two separate occasions?). He loved being the center of attention and would tell stories of his past that sounded like they were from a movie script. Along with more talents and skills than I could ever count, he was an amazing cook. Having spent time as a chef, he was passionate about food and cooking. I was lucky enough to have cooked beside him on numerous occasions, which was always an experience. He was like a tornado in the kitchen, and every meal prepared, no matter how simple, came with a lengthy lesson or two.

Last night for dinner, I wanted to cook something I thought he would've enjoyed. Lemon, basil, garlic and parmesan were all ingredients commonly found in his kitchen. I intended to use a long slender pasta (which I apparently forgot to buy) and serve this with chicken (which I forgot to defrost) but it worked well with the farfalle and even my chicken-loving husband thought this was just perfect as a vegetarian dish. I think "Papa," as my son called him, would've loved this, and in his honor I completely trashed the kitchen while making this.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta
2 to 3 servings

for the pesto:
2 cups packed basil leaves
1/4 cup walnut pieces, toasted
2 tbsp good quality olive oil
1/4 cup freshly grated parmesan
2 cloves garlic, smashed
juice from half of a large lemon
1 tsp water
pinch or two of kosher salt

for the pasta:
7.25 oz uncooked multi-grain farfalle (about 2 1/2 cups)
1 tbsp olive oil
3 broccoli crowns, cut into small florets
kosher salt and fresh ground pepper
crumbled reduced fat feta, for serving

In a food processor, pulse all pesto ingredients together until smooth, stopping to scrape sides as necessary. Set pesto aside.

Cook pasta until al dente in salted water, according to package directions. Drain, reserving pasta water.

Meanwhile, heat oil in a large skillet that has a lid over medium heat. Add broccoli, season with salt and pepper, and saute for about 5 minutes, stirring frequently. Add a couple tablespoons of pasta water, cover and cook for an additional two minutes, or until broccoli is tender crisp. Toss with cooked pasta and pesto, adding a little of the reserved cooking liquid if dry.

Spoon into serving bowls and top with feta.