Pappardelle With Pancetta, Broccoli and Pine Nuts

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READY IN: 20mins
Recipe by Dona England

From Bon Appetit magazine. I use broccoli because I can't get broccoli Rabe

Ingredients Nutrition


  1. Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat.
  2. Add garlic and cook until golden brown stirring frequently.
  3. Discard garlic.
  4. add onion, pancetta and fennel seeds to skillet.
  5. Saute until onion is tender and pancetta begins to brown.
  6. Add dried crushed red pepper and broccoli stems.
  7. Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water.
  8. Cover and steam about 5 minutes.
  9. Season with salt and pepper to taste.
  10. Meanwhile cook pasta in salted water until al dente. Reserve one cup pasta water and drain pasta.
  11. Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed.
  12. Stir in 2 tablespoons oil and 1 cup cheese.
  13. Top with toasted pine nuts.

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