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Ingredients
- 8 c. broccoli flowerets, about 1-3/4#
- 1 lb orecchiette or possibly farfalle pasta
- 1/4 c. pine nuts
- 4 lrg clov garlic
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 1/2 tsp dry crushed red pepper
- Â Â salt and pepper, to taste
- Â Â grated parmesan cheese
Directions
- Cook broccoli florets in large pot of boiling salted water till just tender, about 6 min.
- Using slotted spoon, transfer broccoli to colander and drain. Add in pasta to same pot of water and cook till tender but still hard to bite.
- Drain pasta; reserve 3/4 c. cooking liquid. [I used almost this amount of liquid for a half recipe.] [Also, I took the liquid when pasta was about half-cooked, so I could get on with the sauce.]
- 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 in broccoli, 1/4 c. reserved cooking liquid, oil, vinegar, and crushed red pepper, process to coarse puree.
- Pour sauce over pasta; toss over medium-low heat till heated through, adding remaining cooking liquid as needed if sauce is too thick.
- Season with salt and pepper. Serve, passing cheese separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 130 | 76% |
| Total Fat 14.98g | 19% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 392mg | 11% |
| Total Carbs 8.25g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.13g | 1% |
| Protein 4.02g | 6% |
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