Fusilli in Broccoli and Pine Nut Sauce

1. 1

   Separate the broccoli florets from stalks.

2. 2

   Chop the florets into small pieces and set aside.

3. 3

   Using a vegetable peeler, remove the tough outer skin from teh stalks.

4. 4

   Cut the peeled stalks into 1 inches chinks.

5. 5

   In a medium saucepan, combine the garlic, salt, and water.

6. 6

   Place over high heat and bring to a boil.

7. 7

   Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15-20 minute.

8. 8

   Transfer the broccoli stalks, garlic, and cooking liquid to a food processor.

9. 9

   Add the pine nuts and oil, then process until smooth.

10. 10

    Cook the pasta to package directions until nearly tender, about 5 minute.

11. 11

    Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minute.

12. 12

    Drain, add sauce and basil, toss well.

13. 13

    Season with black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.