Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Broccoli florets (from about
1 3/4 lb. of broccoli
1 lb Orecchiette or farfalle
(bowtie) pasta
1/4 c Pine nuts
4 lg Garlic cloves
3 tb Olive oil
1 tb White wine vinegar
1/2 ts Dried crushed red pepper
Grated Parmesan cheese

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. 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 necessary if sauce is too
thick. Season with salt and pepper. Serve, passing cheese separately.

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