Pasta With Broccoli-Pine Nut Pesto
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
42
Spice
39
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes
2
Using slotted spoon, transfer broccoli to colander and drain
3
Add pasta to same pot of water and cook until tender but still firm to bite
4
Drain pasta; reserve 3/4 cup cooking liquid
5
Return pasta to same pot
6
With processor running, drop pine nuts and garlic through feed tube and chop finely
7
Scrape down sides of work bowl
8
Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree
9
Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick
10
Season with salt and pepper
11
Serve, passing cheese separately
12
Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes
13
Using slotted spoon, transfer broccoli to colander and drain
14
Add pasta to same pot of water and cook until tender but still firm to bite
15
Drain pasta; reserve 3/4 cup cooking liquid
16
Return pasta to same pot
17
With processor running, drop pine nuts and garlic through feed tube and chop finely
18
Scrape down sides of work bowl
19
Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree
20
Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick
21
Season with salt and pepper
22
Serve, passing cheese separately