Free Recipe Pasta with Broccoli Pine Nut Pesto
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Pasta with Broccoli Pine Nut Pesto Recipe
8 c Broccoli florets; (from
-about 1 3/4 lb. of
-broccoli)
1 lb Orecchiette or farfalle;
-(bowtie) pasta
1/4 c Pine nuts
4 lg Garlic cloves
3 tb Olive oil
1 tb White wine vinegar
1/2 ts Dried crushed red pepper
Grated Parmesan cheese
Pasta with Broccoli Pine Nut Pesto Preparation
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. 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. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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