Fusilli in Broccoli and Pine-Nut Sauce

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Fusilli in Broccoli and Pine-Nut Sauce

 

1 head broccoli, about 1 1/4 pounds

3 cloves garlic

1/4 teaspoon salt

1 1/2 cups water

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

12 ounces 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.

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.

Makes 4 servings.