Recipe - Pasta With Broccoli-Pine Nut Pesto

8 cup Broccoli florets (from about
1 Three fourths lb. of broccoli
1 pound Orecchiette or farfalle
(bowtie) pasta
One fourth cup Pine nuts
4 lg Garlic cloves
3 tablespoon Olive oil
1 tablespoon White wine vinegar
One half teaspoon 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 Three fourths 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, One fourth cup reserved cooking liquid, oil, vinegar and crushed red
pepper; process to coarse puree. Pour sauce over pasta; toss over
mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini