Lorri's Penne with Broccoli Flowers and Tumeric Cream

2 med. heads broccoli
1/4 cup pine nuts
1 lb penne
4 garlic cloves
3 tbsp Extra Virgin olive oil
1 1/2 tsp turmeric
1/4 c heavy cream
grated Parmesan

1. Cut broccoli into small flowerettes and boil until tender in non-salted water. (save the water)
2. Dry toast 1/4 cup pine nuts in a skillet
3. Cook penne to al dente in salted broccoli water
4. Saute minced garlic. When fragrant, add broccoli. Break the broccoli into smaller pieces while it is cooking. Add a little broccoli/pasta water if it gets too dry.
5. Add cream and turmeric.
6. Drain pasta and quickly add to sauce.
7. Sprinkle with pine nuts and cheese and serve immediately.