Pasta With Pancetta Broccoli Or Broccoli Rabe And Pine Nuts Recipes

BROCCOLI RABE & GARLIC PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS

Steps:

• 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 dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe 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. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta to skillet with broccoli rabe 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 with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

BROCCOLI PESTO & PANCETTA PASTA

Steps:

• Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
• Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
• Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
• Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
• Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.

PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS

Steps:

• 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.

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.

LINGUINE PASTA WITH BROCCOLI RABE RECIPE

Steps:

• Heat the oven to 350°F
• Toast the pine nuts in the oven until they are golden brown, about 8 minutes
• In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp
• Add the garlic and red-pepper flakes and cook, stirring, for 1 minute
• In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes
• Drain
• Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes
• In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes
• Drain and toss with the broccoli rabe and pine nuts
• Wine Recommendation: A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts
• Choose a chenin-blanc-based wine from the Loire Valley in France such as a Savennières or Anjou
• Make sure it is dry (not demi-sec)

HEALTHY BROCCOLI RABE WITH PINE NUTS

Steps:

• In large stockpot, boil water.
• Add broccoli rabe and blanch 2 minutes.
• Drain.
• In large skillet, heat oil.
• Add garlic and cook 1 minute.
• Add broccoli rabe and cook 4 minutes.
• Season with salt and pepper.
• Add pine nuts.
• Toss and serve.
• Yields about 1/2 cup per serving.