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Pappardelle With Pancetta, Broccoli and Pine Nuts

  • 20minutes
  • 568calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil , divided use

  2. 3 garlic cloves , peeled, flattened

  3. 1 medium onion , chopped

  4. 3 ounces pancetta , chopped

  5. 1 teaspoon fennel seed , crushed

  6. 1/4 teaspoon dried crushed red pepper flakes

  7. 1 bunch broccoli rabe , stems sliced into 1/2 inch pieces and tops cut into 2 inch pieces

  8. 1 cup water

  9. 1 (8 ounce) package dried pappardelle pasta

  10. 1 cup freshly grated parmesan cheese

  11. 1/2 cup pine nuts , toasted

Instructions Jump to Ingredients ↑

  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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