PASTA WITH BROCCOLI-PINE NUT PESTO
We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.
8 cups broccoli florets (from about 1 3/4 pounds of broccoli)
1 pound orecchiette or farfalle (bow-tie) pasta
1/4 cup pine nuts
4 large garlic cloves
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried crushed red pepper
Grated Parmesan cheese
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 sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
Michael Thompson: Villa D'Alme, Italy
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