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 separately.