Bring a large pot of salted water to a boil.

Add whole-wheat spaghetti and cook until al dente according to package instructions.

Reserve 1/2 cup of pasta cooking water before draining.

Drain the pasta and set aside.

Toast blanched almonds in a dry pan until lightly golden.

In a food processor, pulse the toasted almonds until finely ground.

Add lemon zest, lemon juice, garlic, parsley, mint, tarragon, and salt to the food processor.

Process until finely chopped.

With the machine running, gradually add olive oil and the reserved pasta water.

Process until the pesto is smooth and emulsified.

Heat a large saute pan over medium-high heat.

Add olive oil to the pan.

Add broccoli florets, salt, and pepper to the pan.

Cook, tossing occasionally, until the broccoli is lightly browned and crisp, about 5-7 minutes.

Add the cooked spaghetti and pesto to the pan with the broccoli.

Toss to coat the pasta and broccoli evenly with the pesto.

Divide the pasta among six bowls.

Dollop each bowl with ricotta cheese.

Sprinkle with remaining lemon zest.

Squeeze lemon wedges over the tops.

Serve immediately.