Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Pasta With Spicy Broccoli Nut Pesto 8 cups broccoli flowerets 1 pound orecchiette or farfalle pasta or other shaped pasta 1/4 cup pine nutsor use slivered almonds 4 large cloves garlic 3 tablespoons olive oil 1 tablespoon white wine vinegar or balsamic vinegar 1/2 teaspoon or more of dried crushed red pepper salt and pepper to taste grated parmesan cheese to taste or optional or use yeast flakes 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 3/4 cup 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 broccoli, 1/4 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 sauce is too thick. Season with salt and pepper. Serve, passing cheese separately. Quote Link to comment Share on other sites More sharing options...
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