Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  perciatelli pasta
  4               cups  fresh green broccoli -- chopped
  2        tablespoons  extra virgin olive oil
  1           teaspoon  salt
  1           teaspoon  pepper
  2                     green onions -- chopped finely
  2             cloves  garlic -- pressed and chopped
  4                     dried tomatoes -- chopped finely
  10                    pinenuts
                        parmesan cheese
                        roasted bread crumbs

Preparation:

Bring 1 gallon of water to a boil. Add 1 tablespoon extra virgin olive oil to water. When the water has reached the boiling point, add chopped broccoli, stir occasionally. When broccoli is half-done (2 - 5 minutes) remove. Add the pasta, stir occasionally. When the pasta is cooked , drain and set aside. In a large skillet saute green onion, garlic and dried tomatoes with 1 tablespoon extra virgin olive oil. Add the cooked broccoli and pasta. Move into a larger skillet if necessary. Mix together gently. Cook over very low heat to warm through. Serve in a large pasta serving dish. Top with roasted bread crumbs or Parmesan cheese.

Nutritional Information:

820 Calories (kcal); 34g Total Fat; (32% calories from fat); 32g Protein; 126g Carbohydrate; 0mg Cholesterol; 6664mg Sodium