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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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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