Instructions

Adjust an oven rack to the upper-middle position, line a rimmed baking sheet with parchment, and preheat the oven to 450 F (230 C).

Bring a large covered pot of water to a boil over high heat with most of the salt.

Cut the broccoli into small florets, peel and slice the stem into thin coins, and toss on the sheet with most of the oil, the remaining salt, and the pepper.

Roast once the oven is hot, 15 to 18 minutes, until the florets are tender and charred at the edges.

Meanwhile, chop the mint leaves, roughly chop the pistachios, zest and halve the lemon, finely grate the Parmesan, and thinly slice the garlic.

Drop the rigatoni into the boiling water and cook until al dente, about 12 minutes.

Warm the remaining oil and the garlic in a 12-inch skillet over medium-low heat for 2 to 3 minutes until the garlic is pale golden.

Scoop out a cup of pasta water, then drain the rigatoni.

Add the rigatoni, roasted broccoli, butter, half the Parmesan, and half a cup of pasta water to the skillet and toss until a glossy sauce coats the pasta.

Off the heat, toss in the lemon zest, the juice of both lemon halves, and half the mint, loosening with more pasta water if it tightens.

Serve topped with the pistachios, the remaining Parmesan, and the remaining mint.