pasta-with-broccoli-pine-nut-pesto-422.json

{
    "directions": [
        "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 sauce is too thick. Season with salt and pepper. Serve, passing cheese separately."
    ],
    "ingredients": [
        "8 cups broccoli florets (from about 1 3/4 pounds of broccoli)",
        "1 pound orecchiette or farfalle (bow-tie) pasta",
        "1/4 cup pine nuts",
        "4 large garlic cloves",
        "3 tablespoons olive oil",
        "1 tablespoon white wine vinegar",
        "1/2 teaspoon dried crushed red pepper",
        "Grated Parmesan cheese"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pasta",
        "Vegetarian",
        "Quick & Easy",
        "Basil",
        "Pine Nut",
        "Broccoli",
        "Healthy",
        "Italy"
    ],
    "title": "Pasta with Broccoli-Pine Nut Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/pasta-with-broccoli-pine-nut-pesto-422"
}