Fusilli in Broccoli and Pine Nut Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from our newspaper. This pasta in broccoli and pine nut sauce is richly flavored, yet healthy. The broccoli stalks are pureed with garlic and pine nuts to create a pesto-like sauce, which is then tossed with the florets, pasta, and fresh basil. If you like, top each serving with a sprinkling of grated parmesan cheese. (For vegan option don't add cheese.) Ingredients:
1 head broccoli (about 1 1/4 lb) |
3 garlic cloves |
1/4 teaspoon salt |
1 1/2 cups water |
1/4 cup pine nuts |
2 tablespoons olive oil |
12 ounces whole wheat fusilli |
1/4 cup chopped fresh basil leaf |
ground black pepper, to taste |
Directions:
1. Separate the broccoli florets from stalks. Chop the florets into small pieces and set aside.
2. Using a vegetable peeler, remove the tough outer skin from teh stalks. Cut the peeled stalks into 1 inches chinks.
3. In a medium saucepan, combine the garlic, salt, and water. Place over high heat and bring to a boil. Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15-20 minute.
4. Transfer the broccoli stalks, garlic, and cooking liquid to a food processor. Add the pine nuts and oil, then process until smooth.
5. Cook the pasta to package directions until nearly tender, about 5 minute.
6. Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minute.
7. Drain, add sauce and basil, toss well.
8. Season with black pepper.
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