3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups)
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
1 medium clove garlic , minced or put through garlic press
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
20 large black olives , such as kalamata or other brine-cured variety, pitted and chopped
15 fresh basil leaves , shredded
1. Bring 4 quarts water to boil in large pot over high heat. In a seperate pot blanch broccoli in boiling salted water until crisp-tender, about 2 minutes; drain and cool to room temperature.
2. Meanwhile, whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and red pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.
3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled broccoli, olives, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)