8 c. broccoli florets (from about 1 3/4 pounds of broccoli)
1 lb. Farfalle (bow-tie) pasta
¼ c. shelled pine nuts
4 large garlic cloves
3 T. olive oil
1 T. white wine vinegar
½ t. crushed red pepper
Grated Parmesan cheese

Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using a slotted spoon, transfer broccoli to a colander and drain. Add pasta to the same pot of water and cook until tender but still rm to bite. Drain the pasta, reserving 3/4 cup of the cooking liquid.  Return pasta to the pot. With food processor running, drop pine nuts and garlic through the feed tube and chop nely. Scrape down the sides of the work bowl. Add the broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, and process to a coarse puree. Pour the sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper. Serve with Parmesan cheese.