ROSSI’S RECIPES
September
Whole Wheat Pasta w/Broccoli Cheese Sauce

Salt
1 Pound of Whole Wheat Pasta
3 Cups Broccoli Florets, Chopped, Divided
½ Cup Freshly Grated Parmigiano-Reggiano
8 Ounces Mozzarella, Cubed, Divided
2 Tablespoons Red Wine Vinegar
½ Teaspoon of Anchovy Made Into Paste
1 Clove of Garlic
Freshly Ground Pepper
½ Cup Extra-Virgin Olive Oil
Colander/Food Processor (or Blender)

Bring a pot of water to a boil. Add salt and the penne, and cook until al dente. Meanwhile, in a food processor, combine 1 ½ cups of broccoli, ¼ cup of Parmigiano and 3 ounces mozzarella with the vinegar, anchovy paste and garlic. Season with pepper, and pulse until a pesto-like consistency. Transfer to a bowl, and stir in the olive oil in a slow, steady stream. Add the remaining broccoli, parmigiano and mozzarella, and mix well. Drain the pasta, and add the sauce. Toss and serve. Serves 4