| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Jewish |
Pasta, Vegetables |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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