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Parve
Easy
6 Servings
Allergens 
20 Minutes
Diets
This recipe combines pasta with calcium-rich broccoli, two of my favorite foods. I think it’s best served at room temperature.
1 small bunch broccoli, no more than 1 and 1/2 pounds/680 grams
1 small garlic clove, quartered
2 tablespoons pine nuts
1/3 cup (80 milliliters) Bartenura Extra-Virgin Olive Oil
1 pound (450 grams) imported orecchiette pasta
2 tablespoons freshly squeezed lemon juice
freshly ground Gefen Black Pepper
salt, to taste
Cut the florets off the broccoli and cut them into small pieces. Peel the stems and cut into small pieces. Steam the florets and stems for about three minutes, until crisp to the bite.
Place the broccoli, garlic and pine nuts in a food processor. Adding the oil in a stream through the feed tube, pulse until coarsely chopped. Transfer to a large bowl.
Bring five quarts (five liters) of water to a rolling boil in a large pot. Add two tablespoons salt. Add all the pasta at once and stir. Boil briskly, uncovered, for five minutes, or until the pasta is al dente.
Drain well in a colander.
Add the orecchiette to the broccoli pesto and combine.
Just before serving, season to taste with the lemon juice, salt and pepper.
Recipe excerpted from New Kosher Cuisine by Helen Nash, published by The Overlook Press.
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