• 1 lb. broccoli flowerets (about 7 cups)
• 2 or 3 cloves garlic
• ½ c. grated Parmesan
• 3 Tbsp. olive oil
• 1 ½ tsp. sesame oil
• ½ tsp salt
• 12 oz dried bow tie pasta (farfalle)
• 1-2 Tbsp. seasoned rice vinegar
• 1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. FromLow-fat Vegetarian Cookbook from Sunset Books 1995.