Best Pappardelle With Pancetta Broccoli Rabe And Pine Nuts Recipes

Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts image

Provided by Sandi From CA

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4

PAPPARDELLE WITH PANCETA, BROCCOLI RABE, AND PINE NUTS image

Categories Pasta Sauté

Yield 4 people

Number Of Ingredients 11

4 tablespoons extra virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 oz. thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe (or rappine, generous 1lb), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8 oz. package dried pappardelle pasta
1 cup freshly grated pecorino romano cheese plus additonal for serving
1/2 cup pine nuts, toasted

Steps:

Heat 2 tablespoons oil in heavy large skilletg over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 min..Discard garlic. Add onion, pancetta, and femmel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 min, 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, stirring occasionally. 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 tablespoonfulls to moisten if necessary. Stir in remaining 2 tablespoon oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.