SHELLS AND BROCCOLI
1/3 Cup pignoli nuts
1/3 Cup olive oil
1/4 Cup Parmesan Cheese
1 pound small shells
4 cups broccoli florets
Heat large pot of water to boiling for pasta. Toast pignoli nuts at
350
degrees in toaster oven or oven until golden (6 to 8 minutes) or brown
them in a skillet. Watch them carefully, or they will burn. Transfer
to
large serving bowl. Stir in oil and Parmesan.
Cook pasta until tender but firm to the bite. Place broccoli in
colander and pour pasta and water over the broccoli. (The hot water
will blanch the broccoli.)
Add pasta and broccoli to the ingredients in bowl. Toss to combine.
Serve immediately. Serves 4.
