Pasta with Broccoli-Pine Nut Pesto

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.