Boil the Pasta: Fill a large pot with water, add salt, and bring it to a rolling boil. Once boiling, add 8 oz of pasta shells and cook for 8-10 minutes until al dente.

Cook the Broccoli: During the last 3 minutes of cooking, add broccoli florets to the pot.

Reserve and Drain: Reserve about 1 cup of pasta water, then drain the pasta and broccoli.

Sauté the Garlic: In a skillet, heat olive oil and sauté minced garlic for 1-2 minutes until fragrant.

Blend the Sauce: In a blender, combine half the broccoli, sautéed garlic, lemon juice, and half the parmesan. Blend until creamy.

Combine the Ingredients: Return pasta and remaining broccoli to the skillet, pour in the blended sauce, and toss to coat.

Adjust the Sauce: Add reserved pasta water gradually if the sauce is too thick.

Serve and Garnish: Serve warm, garnished with additional parmesan, pine nuts, and black pepper.