Pasta With Broccoli-Pine Nut Pesto

Recipe Ingredients

8 cups	1168g / 41oz	Broccoli flowerets - about 1-3/4#
1 lb	454g / 16oz	Orecchiette or farfalle pasta
1/4 cup	59ml	Pine nuts
4 cups	948ml	Clov garlic (large)
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	White wine vinegar
1/2 teaspoon	2.5ml	Dried crushed red pepper
		Salt and pepper - to taste
		Grated parmesan cheese

Recipe Instructions

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. [I used almost this amount of liquid for a half recipe.] [Also, I took the liquid when pasta was about half-cooked, so I could get on with the sauce.]

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 sauce is too thick.

Season with salt and pepper. Serve, passing cheese separately.

Source:
Epicurious: Bon Appetit (Apr 95)

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