Preparation:
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. |
