Orecchiette With Pancetta Pumpkin And Broccoli Rabe Recipes

ORECCHIETTE WITH BROCCOLI RABE PESTO

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
• Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
• Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
• While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

ORECCHIETTE WITH PANCETTA, PUMPKIN, AND BROCCOLI RABE

Steps:

• Preheat oven to 375 degrees F.
• Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve.
• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
• Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
• Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.
• Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
• Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously.
• Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
• Delicioso!!

ORECCHIETTE WITH PANCETTA AND BROCCOLI

Steps:

• Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
• Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.