Step 1

Bring a large pot of heavily salted water to a boil. Prepare an ice bath by filling a large bowl with ice water.

Step 2

Trim the broccoli into florets and cut the stems into 1/4-inch-thick pieces.

Step 3

Drop the basil and baby spinach into the boiling water, just until wilted and bright green, which only takes a few seconds. Transfer the leaves to the ice bath to cool. Put the peas in a fine-mesh strainer and give them a dunk in the boiling water for 1 minute, and then add them to a food processor. Add the broccoli and garlic to the pot and cook until bright green, 5 to 7 minutes, then carefully transfer the broccoli to the food processor. Gently squeeze a little bit of water out of the spinach and basil and add the leaves to the food processor.

Step 4

Drain and rinse one can white beans and add them to the food processor along with the cheese and a little drizzle of olive oil, zest and juice from 2 lemons, and a good sprinkle of salt. Process until smooth. Taste for seasoning.

Step 5

Add the rigatoni to the boiling water and cook according to the package instructions. Reserve about 1 cup of the cooking liquid, then drain. Return the pasta to the pot along with the pesto and about 1/4 cup of the pasta water. Add more pasta water as needed to create a smooth sauce that coats the pasta.

Step 6

Top with additional cheese and red pepper flakes, if desired.