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.

Serves 4.

Bon Appétit
April 1995
Michael Thompson: Villa D'Alme, Italy

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