2 cups broccoli florets
1 cup fresh basil leaves
3 tablespoons grated Pecorino Romano cheese
2 tablespoons coarsely chopped toasted walnuts
Pinch red pepper flakes
2 cloves garlic, halved
1/4 cup reduced-sodium chicken or vegetable broth
2 teaspoons olive oil
6 ounces whole-wheat fettuccine
6 soft sun-dried tomatoes (not packed in oil), cut into thin slivers
Grated zest of 1 lemon
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