I love broccoli, pine nuts, basil and pasta. This Associated Press recipe I found recently in the newspaper has all four!
Fusilli in Broccoli and Pine Nut Sauce
1 head broccoli (about 1 1/4 lb.)
3 cloves garlic
1/4 tsp. salt
1 1/2 cups water
1/4 cup pine nuts
2 tbsp. extra-virgin olive oil
12 oz. whole-wheat fusilli pasta
1/4 cup chopped fresh basil leaves
Ground black pepper, to taste
Separate the broccoli florets from the stalks. Chop the florets into small pieces and set aside. Using a vegetable peeler, remove the tough outer skin from the stalks. Cut the peeled stalks into 1-inch chunks.
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 to 20 minutes.
Transfer the broccoli stalks, garlic and cooking liquid to a food processor. Add the pine nuts and olive oil, then process until smooth (use caution when pureeing hot liquids).
Bring a large saucepan of lightly salted water to a boil. Cook the pasta according to package directions until nearly tender, about 5 minutes.
Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minutes. Drain and transfer to a serving bowl. Add the sauce and chopped basil, then toss well. Season with black pepper.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.