Farm Family Recipes

• 1 1/2 (16 oz.) boxes orechitte pasta
• 3/4 Cup Vegetable oil
• 2 tbs slivered garlic
• 5 cups. small broccoli florets
• 1/3 cup dry white wine
• 1/4 Cup fresh lemon juice
• 3 tbs. balsamic vinegar
• 6 Tbs. unsalted butter, cut in chunks and softened
• 1/2 Cup toasted pine nuts
• 1 cup freashly grated Parmesan cheese
• salt and pepper to taste

In pot, cook pasta in plenty of salted boiling water until tender, but firm. drain under running cold water and drain well again. have ready 2 medium saute pans. heat 1/4 cup of oil in each. Add pasta carefully to hot oil, dividing equally. spread out in even layers and cook for about 3 minutes or until medium brown on the underside. turn pasta over and cook, without stirring, till browned on the other side. transfer pasta and oil large bowl and keep warm. heat remaining 1/4 cup of oil in one pan till hot. add garlic and broccoli: saute, tossing, for 5 minutes. Add wine, lemon juice, salt, and pepper. Cook for 3 minutes. transfer to large flame-proof baking dish. Add pasta, vinegar, butter and pine nuts to baking dish and toss over medium-high heat till butter is melted. Add 1/2 cup of cheese and toss. Serve in 6 heated bowls and generously add freshly ground pepper and the remaining cheese on the side. serves 6.