Pasta with Pistachios, Meyer Lemon and Broccoli

Recipe adapted from Jeff Cerciello, the artisan market at Farmshop, Santa Monica, CA.
1 c shelled pistachios
1T Kosher salt
1 1/2# medium, tubed pasta
1 large head broccoli, trimmed
2 garlic cloves
Juice and zest of 1 Meyer Lemon
1 tsp red pepper flakes
1 c flat leaf parsley leaves
1/2 c mint leaves
1 1/2 c evoo
2 T finely chopped chives
Seas Salt
Fennel pollen ( optional)
On a rimmed baking sheet, toast the pistachios for 5-6 minutes. Transfer to a large plate and cool then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside.
Meanwhile bring a large pot of water to a boil. Add some Kosher salt and the pasta and cook until almost al dente, about 8 minutes. When pasta is almost finished add the broccoli to the pot and cook for 2 minutes more. Reserved 1 cup of the pasta water and drain the pasta and broccoli through a colander.
In the same processor, combine, garlic, lemon zest and red pepper flakes and kosher salt and grind to a fine paste. Add parsley and mint and pulse to make a rough paste. With the motor running slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios.
Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.
In a large bowl, combine the pasta broccoli and pesto. Stir in the lemon h
juice and set aside for 5 minutes. To serve, divided the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen if using.