Pasta with Broccoli-Pine Nut Pesto
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
broccoli florets
|
|
| 1 | pound |
bow-tie pasta (farfalle)
|
|
| ¼ | cup |
pine nuts
|
|
| 4 | large |
garlic cloves
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| ½ | teaspoon |
red hot chili pepper, dried
flakes |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
broccoli florets
|
|
| 453.6 | g |
bow-tie pasta (farfalle)
|
|
| 59 | ml |
pine nuts
|
|
| 4 | large |
garlic cloves
|
*
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 2.5 | ml |
red hot chili pepper, dried
flakes |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
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 ¾ 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, ¼ 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 necessary if sauce is too thick.
Season with salt and pepper.
Serve, passing cheese separately.
