Wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain.

In a food processor or blender, combine the cooked spinach, toasted walnuts, cottage cheese, garlic, Parmesan cheese, basil and salt. Process until smooth, working in batches if necessary. Add pepper to taste and set aside.

Bring a large covered pot of water to a rapid boil. When the water boils, stir in the pasta, cover, and return to a boil. Remove the lid and cook until the pasta is al dente, about 7 minutes.

While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.

Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.

Sprinkle with grated Parmesan cheese, if you wish.