Bring a large pot of heavily salted water to a boil. Add broccoli florets and blanch for about 30 seconds, just until they turn bright green. Immediately transfer to an ice bath to stop the cooking.

In the same pot, cook your pasta until tender. Drain, rinse with cold water to stop the cooking, and toss with a bit of olive oil to prevent sticking.

While the pasta boils, melt the butter in a small sauté pan. Add your breadcrumbs—I like pulsing stale bread in a food processor for a slightly rustic texture. Toast until golden, then season with salt.

Make the dressing: whisk together all the ingredients until smooth. If it’s too thick, add a bit of lemon juice to loosen it up. If it’s too thin, stir in a little extra Greek yogurt or mayo.

Pat the blanched broccoli dry and roughly chop. Dice the avocado, slice the green onions, and chop the basil.

To assemble, combine the pasta, broccoli, herbs, avocado, and the dressing. Toss well to mix.

Finish with the breadcrumbs and some more parmesan cheese.