Fill a large sauce pot 3/4 full of water and bring to a boil for the pasta. Cook the pappardelle according to package directions (mine took about 11 minutes). Drain over a large spouted bowl or measuring cup, reserving the pasta water.
Fill a small sauce pot 1/2 full of water and bring to a simmer. Place the broccolini in the simmering water and blanche for two minutes. Strain and run cold tap water over the broccolini to stop it from cooking further. Set aside.
To Assemble:
Place sauce on low heat to reheat. To the sauce, add the pasta. Toss well assessing how much pasta water to add. I add about 1/2 cup at a time and toss gently after each addition. Keep adding pasta water until desired consistency. (I usually add about 2-3 C of pasta water)
Add the broccolini and lemon juice and toss to gently reheat.
Taste for seasoning adjustment, adding a few grinds of pepper if needed.
Plate-up and finish:
Plate the pasta, finishing each serving with a good sprinkle of the crunchy gremolata. Serve with a wedge of lemon for squeezing.