Pasta with broccoli-pine nut pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Broccoli florets (from about |
| 1 3/4 lb. of broccoli | ||
| 1 | pounds | Orecchiette or farfalle |
| (bowtie) pasta | ||
| ¼ | cup | Pine nuts |
| 4 | larges | Garlic cloves |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| ½ | teaspoon | Dried crushed red pepper |
| Grated Parmesan cheese | ||
Directions
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 ¾ 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, ¼ 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.