For the pesto
2 medium broccoli crowns, cut into florets
1/2 cup fresh basil leaves
2 garlic cloves, peeled
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 cup pecans
1/4 cup grated parmesan
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper
1/2 cup olive oil
For the chicken
4 chicken breast cutlets
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
For the pasta
1 pound dried pasta (bow tie or any other short cut)
1 cup pasta cooking water
1/2 cup grated parmesan cheese
1/4 cup mascarpone cheese
1/4 cup pecans
lemon wedges, for serving