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.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Feb
05, 1999, converted by MM_Buster v2.0l.