Bring a large saucepan of water to a boil. Add 1/4 cup salt and broccoli florets. Cook until the broccoli is bright green and tender, about 5 minutes. Using a slotted spoon, transfer cooked florets to a food processor or blender.
Add pasta to the boiling broccoli water and cook to package directions. Reserve 1/2 cup pasta water.
Add garlic to broccoli and pulse until smooth. Add herbs, 1 tsp salt and pepper. Pulse until smooth then add olive oil and blend.
Drain the pasta and transfer to a large bowl. Coat pasta with broccoli pesto. Mix in 2 Tbsp Lemon juice and more salt and pepper. If the mixture is thick add pasta water.
Serve with parmesan, walnuts, lemon zest and black pepper.
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