Pasta With Broccoli-Pine Nut Pesto Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 8c Broccoli florets (from about
  • 1 3/4 lb. of broccoli
  • 1lb Orecchiette or farfalle
  • (bowtie) pasta
  • 1/4c Pine nuts
  • 4lg Garlic cloves
  • 3tb Olive oil
  • 1tb White wine vinegar
  • 1/2ts Dried crushed red pepper
  • Grated Parmesan cheese

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