Pasta With Pancetta, Broccoli Or Broccoli Rabe And Pine Nuts

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil, divided
• 3 garlic cloves, peeled and flattened
• 1 medium onion, chopped
• salt and pepper, to taste
• 3 ounces thinly sliced pancetta, chopped
• 1 teaspoon fennel seed, crushed
• 1/4 teaspoon dry crushed red pepper (optional)
• 1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
• 1 cup water
• 1 (8 7/8 ounce) package dried pappardelle pasta
• 1 cup freshly grated pecorino romano cheese, plus additional for serving
• 1/2 cup pine nuts, toasted

Recipe

• 1 heat 2 tablespoons oil in heavy large skillet over medium-high heat. add garlic and cook until golden brown, stirring frequently, about 3 minutes.
• 2 discard garlic. add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. stir in broccoli tops, sprinkle with salt, and add 1 cup water. cover and cook until stems and tops are tender, about 5 minutes. season to taste with salt and pepper.
• 3 meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain pasta, reserving 1 cup cooking liquid.
• 4 add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. stir in remaining 2 tablespoons oil and 1 cup cheese. season to taste wtih salt and a generous amount of pepper.
• 5 transfer to large shallow bowl. sprinkle with pine nuts and serve, passing additional grated cheese separately.