Creamy Broccoli Pasta

1. Bring a large pot of salted water to a boil. Add broccoli and garlic and cook for 5-6 minutes. Remove with a spider strainer and let excess water drip back into the pot. Transfer broccoli and whole garlic to a blender. Keep water boiling and add rigatoni. Cook al dente and reserve 1 cup of pasta water for later.
2. Meanwhile, heat pine nuts in a pan over medium heat. Keep the pan moving to prevent burning. Pine nuts should be slightly golden in color. About 4-5 minutes.
3. Heat olive oil and add panko crumbs in the same skillet. Toss to evenly coat the panko. Toast until golden brown, about 4 minutes. Set aside.
4. Add toasted pine nuts to the blender along with basil, lemon, greek yogurt, olive oil, parmesan, red pepper flakes, and a big pinch of salt. Blend until smooth and very creamy.
5. Return strained pasta to the pot and mix with creamy broccoli sauce. Add a small splash of pasta water and mix until creamy. If it is too thick, add additional pasta water as needed.
6. Plate topped with crispy breadcrumbs and freshly grated parmesan cheese.