Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
