Cook pasta according to box. Drain, put pasta back into the pot and set aside.
Cut the bottom of the stems off the parsley, about 2 inches from the bottom (too much parsley stems and it will taste too bitter) and discard. Keep the top portion of parsley and place in a food processor.
Add broth, olive oil and lemon juice to food processor and pulse until creamy.
Pour parsley sauce on top of hot pasta. Add Parmesan cheese and a sprinkle of salt and pepper for taste. Stir until cheese is melted and pasta is coated in the parsley sauce.