Recipe for Pasta With Broccoli-Pine Nut Pesto


8 cup broccoli florets (from about
1 1 3/4 lb. of broccoli
1 lb orecchiette or farfalle
1 (bowtie) pasta
1/4 cup pine nuts
4 large garlic cloves
3 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried crushed red pepper
1 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.

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