1 (15 ounce can) low sodium Northern white or cannellini beans, rinsed and drained
Juice and zest of half of lemon
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/2 cup chopped walnuts, toasted
Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss together broccoli, olive oil, garlic, salt and black pepper. Spread onto baking sheet and roast for about 20 minutes, until broccoli has softened (stirring every 5 minutes or so.)
While broccoli is cooking, cook pasta according to package. Be sure to save about 2 cups of pasta water when draining. Keep pasta warm until sauce is ready.
Remove broccoli from oven and add to blender or food processor. Add beans, lemon juice, lemon zest, red pepper flakes and 1 1/4 cups pasta water. Puree well and add in more pasta water as needed to make a smoother sauce.
Toss half of broccoli sauce with pasta (store remaining pasta sauce in sealed container in refrigerator for up to 3 days.) Sprinkle with Parmesan cheese and walnuts. Serve warm.