*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                    - - - - - - - - - - - - - - - - - -