Add a cup of broccoli florets to boiling water and cook for 30 seconds. Transfer to a bowl filled with ice.
Dump the rest of the broccoli on a baking sheet. Drizzle with olive oil, salt and pepper and roast in the oven at 400F for 15 minutes.
Cook the pasta, drain and set aside.
Toast pine nuts, set some aside for garnish and add the rest to a food processor with blanched broccoli, basil, garlic and oil. Pulse to get a coarse mixture.
Sauté shallot, lemon zest and garlic. Add the pasta and broccoli pesto. Add roasted broccoli, cherry tomatoes, basil, and toasted pine nuts. Top with lemon juice.
Pulse whole milk ricotta, lemon zest and juice until creamy and whipped. Add a dollop to the pasta. SERVE & ENJOY!