Fusilli in Broccoli and Pine Nut Sauce

• 1 head broccoli (about 1 1/4 lb)
• 3 garlic cloves
• 14 teaspoon salt
• 1 12 cups water
• 14 cup pine nuts
• 2 tablespoons olive oil
• 12 ounces whole wheat fusilli
• 14 cup chopped fresh basil leaf
• ground black pepper, to taste

1. Separate the broccoli florets from stalks.
2. Chop the florets into small pieces and set aside.
3. Using a vegetable peeler, remove the tough outer skin from teh stalks.
4. Cut the peeled stalks into 1 inches chinks.
5. In a medium saucepan, combine the garlic, salt, and water.
6. Place over high heat and bring to a boil.
7. Add the broccoli stalks, reduce heat, cover and simmer until very tender, 15-20 minute.
8. Transfer the broccoli stalks, garlic, and cooking liquid to a food processor.
9. Add the pine nuts and oil, then process until smooth.
10. Cook the pasta to package directions until nearly tender, about 5 minute.
11. Add the reserved broccoli florets and continue cooking until the pasta and broccoli are tender, about another 5 minute.
12. Drain, add sauce and basil, toss well.
13. Season with black pepper.

broccoli, garlic, salt, water, nuts, olive oil, whole wheat fusilli, fresh basil leaf, ground black pepper

Taken from www.food.com/recipe/fusilli-in-broccoli-and-pine-nut-sauce-362911 (may not work)