Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          broccoli flowerets -- about 1-3/4#
   1      pound         orecchiette or farfalle pasta
     1/4  cup           pine nuts
   4      large         clov garlic
   3      tablespoons   olive oil
   1      tablespoon    white wine vinegar
     1/2  teaspoon      dried crushed red pepper
                        salt and pepper -- to taste
                        grated parmesan cheese

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.