Pasta With Broccoli-pine Nut Pesto

Most of us have become so familiar with sin that we no longer see it as a deadly monster. Sin is more dangerous than wild bears, more deadly than blazing forest fires. Ask Nebuchadnezzar, who lost his mind because he refused to deal with his pride. Ask Samson, who was reduced to a pathetic shred of a man because he never got control over the lusts of his flesh. Ask Achan and Ananias and Sapphira, who all lost their lives over “small,” secret sins.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		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		Garlic cloves
3	T	Olive oil
1	T	White wine vinegar
1/2	t	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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 331 Calories From Fat: 244 Total Fat: 28.1g Cholesterol: 37.4mg Sodium: 651.4mg Potassium: 117.1mg Carbohydrates: 3.2g Fiber: <1g Sugar: <1g Protein: 17.6g