Pasta with broccoli-pine nut pesto
Yield: 4 Servings
Ingredients:
- 8 c Broccoli florets (from about
- 1 3/4 lb. of broccoli
- 1 lb Orecchiette or farfalle (bowtie) pasta
- 1/4 c Pine nuts
- 4 lg Garlic cloves
- 3 tb Olive oil
- 1 tb White wine vinegar
- 1/2 ts Dried crushed red pepper
Instructions:
Grated Parmesan cheese Cook broccoli florets in large pot of boiling salted water until just tender about 6 minutes. Using slotted spoon transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot. With processor running drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli 1/4 cup reserved cooking liquid oil vinegar and crushed red pepper; process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through adding remaining cooking liquid as needed if necessary if sauce is too thick. Season with salt and pepper. Serve passing cheese separately.
