8 C. broccoli florets
1 C. bow tie pasta
1/4 C. pine nuts
4 large garlic cloves
3 T. olive oil
1 T. white wine vinegar
1/2 tsp. dried crushed pepper
Cook broccoli until just tender. Remove from pot and cook pasta in same water. Cook al
dente. Remove from pot, reserving 3/4 cup of the cooking liquid.
In processor, finely chop pine nuts and garlic. Add broccoli, 1/4 C. reserved liquid, oil,
vinegar and crushed red pepper. Process until puréed. Pour sauce over pasta. Toss over
medium-low heat until heated through, adding remaining liquid, only if too thick. Season
to taste. Sprinkle a little Parmesan cheese if desired.
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