Preheat the oven to 375 degrees Fahrenheit.

Bring a large pot of salted water to a boil over high heat and cook the broccoli for 4 minutes or until softened.

In the meantime, prepare a large bowl with ice water and once the broccoli is ready, use a slotted spoon to transfer it directly from the pot to the ice water.

Continue boiling the water and cook the pasta for the time indicated on the package for al dente pasta.

Drain and add it back to the pot.

While the pasta is cooking, drain the broccoli from the ice water and add it to a food processor or blender along with 1/4 cup of parmesan, basil, garlic, lemon juice, and pine nuts.

Blend until a sandy texture forms then continue blending and slowly pour in the olive oil.

Blend for another 30 seconds or until everything is incorporated.

Pour the pesto, half the mozzarella, and half the remaining Parmesan into the pot with the pasta and stir to combine.

Pour the mixture into a 9x9 or 9x13 inch casserole dish or baking pan and sprinkle the remaining mozzarella and Parmesan on top.

Bake for 20 minutes or until the cheese is melted and the top is golden.

Serve with more grated Parmesan and fresh basil leaves for garnish if desired.