Cook the broccoli florets in a large pot of lightly salted boiling water, for about 5 minutes, or just until tender.
With the help of a slotted spoon, transfer the florets from the water into a bowl with cold water and ice, then drain and set aside.
Fold the pasta into the pot used for cooking the broccoli and cook until al dente, about 10 minutes for paccheri.
Add broccoli florets, basil leaves, pine nuts, garlic, lemon juice and zest into a food processor and pulse until crumbly.
Set the food processor on slow speed and gently pour in the extra-virgin olive oil. continue to mix until your broccoli pesto reaches a creamy texture.
Add 60 ml (1/4 cup) of pasta cooking water into the broccoli pesto and continue to mix until reaching a creamy texture. Season with sea salt and black pepper to taste.
Drain the pasta, return to the pot and stir in the broccoli pesto.
Divide the broccoli pesto pasta among 4 plates, top with extra pine nuts, lemon zest, basil leaves and freshy cracked black pepper, and serve