Title: Pasta with broccoli-pine nut pesto
 Categories: Pasta, Vegetables
      Yield: 4 Servings
 
      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.