Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts

Name: Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

(4)

Recipe by Sandi From CA

Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
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.
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.
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.
Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

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