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| Home -> [Broccoli, Herbs & Spices, Pastas & Noodles, Pesto, Vegetables] -> [Pasta with broccoli-pine nut pesto Recipe] |
Pasta with broccoli-pine nut pesto
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Broccoli, Herbs & Spices, Pastas & Noodles, Pesto, Vegetables |
Rating: |
0 |
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Ingredients:
| 8
| cup | Broccoli florets (from about | | | 1 ?lb. of broccoli | | 1
| lbs | Orecchiette or farfalle | | | (bowtie) pasta | | 1/4
| cup | Pine nuts | | 4
| large | Garlic cloves | | 3
| tbsp | Olive oil | | 1
| tbsp | White wine vinegar | | 1/2
| tsp | Dried crushed red pepper | | | Grated Parmesan cheese |
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Procedures:
| 1 | Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. | | 2 | Using slotted spoon, transfer broccoli to colander and drain. | | 3 | Add pasta to same pot of water and cook until tender but still firm to bite. | | 4 | Drain pasta; reserve ?cup cooking liquid. | | 5 | Return pasta to same pot. | | 6 | With processor running, drop pine nuts and garlic through feed tube and chop finely. | | 7 | Scrape down sides of work bowl. | | 8 | Add broccoli, ?cup reserved cooking liquid, oil, vinegar and crushed red pepper; process to coarse puree. | | 9 | 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. | | 10 | Season with salt and pepper. | | 11 | Serve, passing cheese separately. |
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