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Pasta with Broccoli Pine Nut Pesto

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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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