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Pasta With Broccoli-pine Nut Pesto

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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)
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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


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