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Рецепт Pasta With Broccoli Pine Nut Pesto
by Global Cookbook

Pasta With Broccoli Pine Nut Pesto
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Ингредиенты

  • 8 c. broccoli flowerets, about 1-3/4#
  • 1 lb orecchiette or possibly farfalle pasta
  • 1/4 c. pine nuts
  • 4 lrg clov garlic
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. white wine vinegar
  • 1/2 tsp dry crushed red pepper
  •     salt and pepper, to taste
  •     grated parmesan cheese

Инструкции

  1. Cook broccoli florets in large pot of boiling salted water till just tender, about 6 min.
  2. Using slotted spoon, transfer broccoli to colander and drain. Add in pasta to same pot of water and cook till tender but still hard to bite.
  3. Drain pasta; reserve 3/4 c. 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.]
  4. Return pasta to same pot.
  5. With processor running, drop pine nuts and garlic through feed tube and chop finely.
  6. Scrape down sides of work bowl.
  7. Add in broccoli, 1/4 c. reserved cooking liquid, oil, vinegar, and crushed red pepper, process to coarse puree.
  8. Pour sauce over pasta; toss over medium-low heat till heated through, adding remaining cooking liquid as needed if sauce is too thick.
  9. Season with salt and pepper. Serve, passing cheese separately.