Pasta With Broccoli, Pine Nuts, And Golden Raisins

• 1 bunch broccoli, with stems
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1/3 cup pine nuts or coarsely chopped walnuts
• 1/3 cup golden or Thompson raisins
• 1-2 tablespoons basil pesto--be generous! or chopped basil can be substituted
• 1 pound pasta shapes--gemelli work well
• salt and pepper to taste
• freshly grated parmesan to taste, if desired

1. Wash and trim the broccoli. Cut the florets into bite-size pieces and reserve. Peel the fibrous layer off the broccoli stems and discard; cut the stems into pieces about the size of a nickle and add to the reserved florets.
2. Cook the pasta according to package directions, reserving about 3/4 cup of the pasta water.
3. While waiting for the pasta to cook, heat a 2-inch deep saute pan over medium, and add the oil to warm. Add in the pine nuts and crushed garlic and saute gently until lightly browned and fragrant. Add the raisins, then add the broccoli all at once, stir, sprinkle with a pinch of salt, and add a splash of the pasta cooking water. Cover.
4. Let the broccoli steam for a minute or two, them remove the lid and turn up the heat to brown and caramelize some parts of the broccoli. Stir often; you want the broccoli to be bright green yet firm.
5. Meanwhile, stir a generous Tablespoonful or two of pesto into about 3/4 c. of the reserved pasta water until it's evenly blended. Pour over the broccoli, stir until evenly blended, and continue cooking until the broccoli is crisp-tender and the sauce heated through. Adjust seasonings and serve over the pasta, topped with a fresh grating of cheese.

broccoli, olive oil, clove garlic, pine nuts, golden, basil pesto, pasta, salt, parmesan

Taken from food52.com/recipes/41552-pasta-with-broccoli-pine-nuts-and-golden-raisins (may not work)