Ingredients

• 1 head broccoli (about 1 1/4 pounds)
• 3 cloves garlic
• 1/4 teaspoon salt
• 11/2 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

Directions

1. Separate the broccoli florets from the stalks. Chop the florets into small pieces and set aside.

2. Using a vegetable peeler, remove the tough outer skin from the stalks. Cut the peeled stalks into 1-inch chunks.

3. In a medium saucepan, combine the garlic, salt and water. Place over high heat and bring to a boil.

4. Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15 to 20 minutes.

5. 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).

6. Bring a large saucepan of lightly salted water to a boil. Cook the pasta according to package directions until nearly tender, about 5 minutes.

7. 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.

Email to a friend | Print this recipe | Back